Name: Seafood Stew
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium bulb fennel, fronds reserved, diced; 1 medium Spanish onion, diced; Kosher salt and freshly ground pepper; 3 cloves garlic, minced; 2 pinches red pepper flakes; 1 cup dry white wine; One 28-ounce can diced San Marzano tomatoes; 4 cups lobster, shrimp or seafood stock; 12 littleneck clams, cleaned; 12 ounces cod fillet or other firm white fish, cut into 1-inch cubes; 8 ounces bay scallops; 24 mussels, cleaned and debearded

Directions

Heat a large Dutch oven or soup pot with a lid over medium heat. Add the olive oil, diced fennel and onion and season with salt and pepper. Cover and cook until the vegetables are tender, about 4 minutes. Add the garlic and red pepper flakes and cook until fragrant, 1 minute more. Add the wine and simmer until most of the liquid is reduced, about 5 minutes. Add the tomatoes with their juice and simmer, uncovered, until the liquid is reduced by half, about 5 minutes.
Add the lobster stock and bring to a simmer. Add the clams, cover and cook until the clams just begin to open, about 5 minutes. Once the first clam opens, add the cod, scallops and mussels and cover. Once the mussels open, the rest of the seafood should be cooked through and opaque, about 3 minutes. Season with salt and pepper and sprinkle with the reserved fennel fronds.

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Seafood Stew

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