Seafood Stew

A savory fennel, seafood and tomato broth is host to clams, mussels, scallops and chunks of cod.
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  • Level: Easy
  • Total: 55 min
  • Active: 55 min
  • Yield: 6
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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


  1. 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.
  2. 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.