Seafood Stew
Description
Bowls like this just hit different 🥣✨ My seafood stew is loaded with shrimp, scallops, and tender fish, all simmered in a rich, garlicky tomato broth with a little heat and a lot of love. Perfect for when you want something cozy, coastal, and straight-up comforting. 🌊🦐🍲
Ingredients
Seafood Stew
Good olive oil, as needed
2 onions, chopped
1 fennel bulb, trimmed and chopped
4 cloves garlic, minced
2 celery stalks, small dice
1 carrot, peeled and small dice
2–3 yukon gold potatoes, diced
Kosher salt
1 teaspoon turmeric
4 cups seafood stock (recipe below)
1 28 oz can crushed tomatoes
1 teaspoon red pepper flakes
51 oz can chopped clams (Costco), SAVE THE JUICE FOR STOCK
1 pound shrimp, peeled and deveined SAVE THE SHELLS FOR THE STOCK
1 to 1½ pounds white fish, cut into chunks
6–12 scallops
2 tablespoons sherry cooking wine
Chopped fennel fronds, for garnish
Chopped parsley, for garnish
Rouille, optional
Rouille:
4 garlic cloves
1 ½ teaspoons kosher salt
1 cup mayonnaise
1 lemon, juiced
¼ teaspoon turmeric
½ teaspoon smoked paprika
Pinch of cayenne
Seafood Stock:
Olive oil
Shells from the pound of shrimp above
2 onions, rough chop
2 carrots, unpeeled, chopped
2 celery, chopped
3 shallots, rough chop
1 garlic bulb, cut in half
1 bunch scallions, halved
Juice from can of clams (Costco) (chill the clams until ready to use)
½ cup dry white wine
1 tin of anchovies
5 tablespoons tomato paste
1 tablespoon kosher salt
1 teaspoon black pepper
4–5 sprigs Thyme
Water just to cover
Instructions
Stock:
Add the shrimp shells, onions, carrots, and celery, shallots, garlic, scallions, juice from clams, white wine, anchovies, tomato paste, salt, pepper, and thyme. Add just enough water to cover. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.
Seafood Stew:
Add a good amount of olive oil to a Dutch oven. You want a thick layer so things don’t burn on the bottom. Add the onion, fennel, garlic, celery, carrot, potato, and season with salt and turmeric and cook over medium low until the vegetables are softened, but not browned. Add stock and tomatoes and bring to boil, then reduce to simmer. Add the red pepper flakes. Add the clams and continue to simmer to heat through. Meanwhile, cook the scallops and shrimp. To a cast iron skillet, over medium high heat, add a little olive oil. Pat the scallops dry, season with salt and put them in the skillet. Sear on one side for 90 seconds, flip and sear for 1 ½ – 2 minutes, until you get a nice crust. Remove and set aside. Reduce heat to medium, add more oil, and add the shrimp. Cook on on side for 2 minutes, flip and finish until opaque and cooked through. Remove and set aside. Add the white fish and sherry wine vinegar to the soup. Simmer for 5 minutes. Taste and adjust seasonings. Ladle soup into bowls, top with scallops and shrimp, sprinkle with fennel fronds and parsley. Serve with Rouille.
Rouille
Mix everything together
