Seafood Stew with Tomatoes and Fresh Herbs
Why I Love This Recipe
Recipe from Food & Wine.
Ingredients You'll Need
-6 tablespoons olive oil
-3 cups onions, thinly sliced
-1 1/2 large fresh fennel bulbs, trimmed, halved, thinly sliced
-4 large cloves garlic, minced
-1/2 teaspoon dried crushed red pepper
-1 (28 oz.) can crushed tomatoes with puree
-1 (16 oz.) can crushed tomatoes with puree
-1 1/2 cups dry white wine
-3 (8 oz) bottles clam juice
-1 1/2 lbs. halibut filets, cut into 1-inch pieces
-1 1/2 lbs. uncooked large shrimp, peeled & deveined
-1 1/2 lbs. mussels, scrubbed, debearded
-1 1/2 lbs. small clams, scrubbed
-3/4 cup chopped fresh parsley
-1 tablespoon fresh tarragon
Heat oil in large wide pot over medium high heat. Add onions, fennel, garlic, and crushed red pepper. Saute until onions are tender, about 10 minutes. Add all crushed tomatoes and cook 5 minutes. Add Add wine and cook 8 minutes. Add 3 bottles clam juice and bring to boil. Reduce heat to medium, simmer until slightly thickened, about 15 minutes.
Add halibut, shrimp, mussels, clams, half of parsley, and tarragon. Cover, simmer until halibut and shrimp are just opaque in center and mussels and clams open, about 7 minutes. Thin with more clam juice if desired.
Discard any clams or mussels that did not open. Serve with salt, pepper, and remaining parsley.