summer seafood stew

Summer Seafood Stew in a light and flavorful fennel-tomato broth with Chorizo. This can be made in 30 minutes! Serve with crusty bread to mop up all the juices or if going gluten free, sub cannellini beans for extra heartiness!

summer seafood stew

ingredients
  1. 6-8 ounces crumbled shorizo
  2. 2 cups finely diced fennel ( one large bulb)
  3. 1 cup finely diced onion ( half a large onion)
  4. 4 garlic cloves, smashed and roughly diced
  5. 2 T tomato paste
  6. 1 C dry white wine
  7. 4 Cups Chicken Stock ( or a good fish stock)
  8. 1 tsp fish sauce ( leave out if using fish stock)
  9. 2 medium tomatoes- diced ( or one can of diced tomatoes and juices)
  10. 8 oz firm fish like halibut, talapia, mahi mahi, or salmon
  11. 1 lb mussels ( or sub clams)
  12. 1 lb large prawns, raw, peeled and de-veined ( or sub scallops)
  13. ½ teaspoon chili flakes or cayenne
  14. salt and pepper to taste
  15. ½  cup chopped flat leaf parsley
  16. 1 lemon
  17. Crusty Bread or 1 Cup of Cannellini Beans

instructions
  • In a large heavy bottom deep skillet or Dutch oven, brown 6-8 ounces chorizo in a little olive oil. (Remove from casing and break up or crumble into small bite size pieces). Once browned, set aside. Pour off the fat, wipe out skillet with paper towel.
  • In same skillet, heat 2 T olive oil on med high heat. Add fennel, stirring often for about 3 minutes. Add onion, turn heat down to med and saute both until tender, about 8-10 minutes. Add garlic, sauté 3 minutes, stirring occasionally, until garlic starts turn golden. Add tomato paste. Turn heat up to high, constantly stirring, until paste darkens, about 3 more minutes. You are basically frying the paste to deepen the flavor of the dish.
  • Add white wine and turn heat down to medium high, stirring until it cooks down by half, about 2 minutes. Add chicken stock, tomatoes, browned chorizo, and fish sauce and bring to a simmer.
  • Add salt and pepper to taste, and chili flakes. If using chorizo, the broth may be salty enough- each chorizo is different. Squeeze with half the lemon. Taste. You want the broth to taste rich and flavorful.