Print
Italian Seafood Stew
In this luscious seafood stew, calamari is cooked slowly until it becomes super tender and adds tremendous flavour to the tomato-rich broth.
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people
Calories 800 kcal
3
Tbs.
olive oil
1
leek
white and light green portions, halved, washed and thinly sliced
1
small fennel bulb
trimmed and chopped
3
garlic cloves
minced
1
can
14 1/2 oz. diced tomatoes, with juices
1 1/2
cups
fish stock
1
cup
dry red or white wine
1
Tbs.
chopped fresh thyme
Salt and freshly ground pepper
to taste
3/4
lb.
firm white fish fillets such as halibut or haddock
cut into 1-inch chunks
18
small mussels or clams
well scrubbed
6
oz.
fresh lump crabmeat
picked over for shell fragments
Cook the vegetables.
In a large saucepan or Dutch oven over medium heat, warm the olive oil. Add the leek and fennel and sauté until softened, about 5 minutes. Stir in the garlic and sauté for 30 seconds. Add the tomatoes with their juices, the fish stock, wine and thyme. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover partially and simmer for 1 minute to blend the flavours. Season with salt and pepper.
Cook the seafood
Add the fish and mussels to the pan, discarding any mussels that do not close to the touch. Cover and simmer until the mussels open and the fish is just opaque throughout 3 to 4 minutes. Add the crabmeat and simmer for 1 minute to heat through. Ladle the stew into shallow bowls, discarding any mussels that failed to open, and serve immediately. Serves 4.