Fisherman's Stew

Name: Fisherman's Stew
Prep time: 30 min
Cook time: 15 min
Yield: 4
Ingredients: 1 cup canned crushed tomatoes (such as San Marzano); 1/4 teaspoon red pepper flakes, or to taste; 2 cups water; 1 (8 ounce) fillet sea bass; 8 uncooked medium shrimp, peeled and deveined; 8 ounces calamari rings and tentacles; 12 mussels, cleaned and debearded; 12 clams in shell, scrubbed; 2 tablespoons butter; 2 tablespoons olive oil; 1/2 bulb fennel - cored, thinly sliced, and fronds reserved; 4 cloves garlic, thinly sliced; salt to taste; 1/2 cup white wine; 1/4 cup freshly chopped parsley

⏱️ Ready in 45 min 🥄 Prep 30 min 🔥 Cook 15 min 👥 4 servings 👁️ 9 views

A recipe this simple has many advantages. It's fast, easy, and doesn't require a ton of prep, but the downside is, there's nowhere to hide subpar ingredients. So, unless you're going to splurge on the freshest, sweetest, most pristine seafood you can find, you may want to look for another recipe. Serve with crusty bread on the side.

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🔗 Recipe adapted from AllRecipes

#Stew #Under 1 Hour

📊 At a Glance

Prep 30 min

Cook 15 min

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 413

% Daily Value*

Total Fat 19.4g 25%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 551mg 24%

Total Carbohydrate 15.9g 6%

Dietary Fiber 2.3g 8%

Total Sugars 0.4g

Protein 37.5g 75%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl.

Purée using an immersion blender until smooth.

Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size.

Place fish, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.

Melt butter and olive oil in a deep pan over medium-high heat.

Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute.

Stir in white wine.

Let simmer until reduced by about 1/2, 2 to 3 minutes.

Stir in tomato broth base; bring to a boil.

Continue to boil until fennel is tender, 2 to 3 minutes.

Taste and adjust seasonings.