Recipe courtesy of Food Network Kitchen

Provencal Shellfish Stew

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. Heat the olive oil in a large soup pot over medium heat. Add the onion and fennel and cook, stirring occasionally, until the vegetables are golden, about 5 minutes. Add the garlic, pepper, and saffron and cook another minute. Stir in the vermouth and simmer until reduced by about half. Lightly crush the tomatoes through your fingers into the pot; stir in their juices, add the water, orange zest, bay leaf, cover, and simmer until the flavors come together, about 20 minutes.
  2. Adjust the heat so that the broth simmers briskly. Stir in the clams, cover the pot, and cook until they just begin to open, 6 to 8 minutes. (To keep the clams from overcooking, transfer any fully opened ones to a bowl.) Add the scallops and shrimp and cook, uncovered, until they are just cooked through and opaque, 2 to 3 minutes more. Stir in the vinegar, parsley, and return any of the cooked clams along with their juices. Season with salt, if needed. Divide stew and shellfish among 4 warm bowls. Serve.
18m Easy 98%
CLASS
Alex Guarnaschelli

Lamb Stew

34m Easy 99%
CLASS
Amanda Freitag

Seared Scallops

13m Easy 99%
CLASS
Jordan Andino

Scallop Risotto

14m Easy 97%
CLASS
21m Intermediate 99%
CLASS
Michael Symon

Seafood Stew

35m Easy 99%
CLASS
Catherine McCord

Slow-Cooker Beef Stew

31m Easy 96%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages