Looking for a quick and easy dinner? This simple seafood stew certainly fits the bill. You’ll be amazed how fast this dish comes together. Once you throw the seafood into the broth, it’s barely five minutes until it’s done. The first time I made this I went out and bought a bottle of clam juice but at the last minute decided to make a broth with the shrimp shells. I threw the shells into some water with a little celery and onion, let it simmer away and the resulting broth added great flavor to the finished stew. Toss a salad together and heat up some crusty bread and you’re all set!
1/3 cup extra virgin olive oil
4 crushed garlic cloves
1 small fennel bulb, chopped
6 peeled and seeded roma tomatoes cut into thin strips
1 cup homemade fish stock, purchased seafood stock or clam juice
1/2 cup dry white wine
1 pound fish filets (snapper, sole, halibut, cod, bass) cut into 2 inch chunks
8 sea scallops
8 large shrimp
1/2 cup finely shredded fresh basil leaves
1/2 cup chopped flat leaf parsley
Heat the oil in a 4 to 6 quart dutch oven or sauce pot. Add the chopped fennel and the crushed garlic and saute on low heat for about four minutes or until the garlic is fragrant and the fennel has softened.
Add the tomatoes, stock and wine and simmer for about 10 minutes. At this point you can cool and refrigerate this if you want to prep a day ahead – just reheat before adding the seafood.
Add the fish and seafood and simmer for about 5 minutes until just done-dDon’t over cook! Stir in the parsley and basil and serve immediately.