Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Seafood Stew
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- Level: Easy
- Total: 55 min
- Active: 55 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 364
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 47 g
- Cholesterol
- 278 mg
- Sodium
- 1297 mg
A savory fennel, seafood and tomato broth is host to clams, mussels, scallops and chunks of cod.
- Level: Easy
- Total: 55 min
- Active: 55 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 364
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 47 g
- Cholesterol
- 278 mg
- Sodium
- 1297 mg
Ingredients
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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.
