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Seafood Tomato Stew

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner
Seafood Tomato Stew
Ingredients
  • 1 cup canned crushed tomatoes (such as San Marzano)
  • 1/4 teaspoon red pepper flakes, or to taste
  • 2 cups water
  • 1 (8 ounce) fillet sea bass
  • 8 uncooked medium shrimp, peeled and deveined
  • 8 ounces calamari rings and tentacles
  • 12 mussels, cleaned and debearded
  • 12 clams in shell, scrubbed
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 bulb fennel - cored, thinly sliced, and fronds reserved
  • 4 cloves garlic, thinly sliced
  • salt to taste
  • 1/2 cup white wine
  • 1/4 cup freshly chopped parsley
Instructions
1
Combine the ingredients of tomatoes, red pepper flakes, and water in a measuring cup or bowl. Use an immersion blender to blend the mixture until it's smooth and free of lumps
2
Prepare the seafood by cutting the sea bass into 1 1/2-inch pieces to match the size of other seafood. Divide each type of seafood into individual portions so they're ready for use
3
Heat butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, minced garlic, and salt; stir the ingredients together until the garlic develops a golden color, approximately 1 minute. Introduce white wine into the pan and let it simmer until reduced by half, around 2 to 3 minutes. Add a tomato broth base and bring the mixture to a boil, cooking until the fennel is tender, another 2 to 3 minutes. Taste and adjust the seasoning as needed
4
Add chopped parsley, cooked sea bass, shrimp, and calamari to the pan. Introduce clams and mussels into the mixture. Cover the pan, increase the heat to high, and cook until the clam and mussel shells open and the sea bass, shrimp, and calamari turn opaque, approximately 5 minutes
5
Transfer the cooked seafood mixture to warm serving bowls. Garnish with reserved fennel fronds and serve