Go Back
Print
Seafood Stew with Fennel & Tomatoes

Seafood Stew with Fennel & Tomatoes

Loosely adapted from Williams-Sonoma.

Light & delicious, all served up in a flavorful broth.

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Author Rosemary Stelmach

Ingredients

  • 4 tablespoons olive oil, divided
  • 1 large onion, diced (about 10 ounces)
  • 1 large or 2 small fennel bulbs, cored & thinly sliced, fronds reserved (about 20 ounces)
  • 1 ½ tablespoons tomato paste
  • 2 teaspoons minced garlic
  • ½ cup dry white wine
  • 2 tablespoons Pernod (optional)
  • 6 cups seafood stock, plus extra to finish (or vegetable stock)
  • 1 14-ounce can crushed tomatoes
  • 2 bay leaves
  • 1 large fresh thyme sprig
  • 1 ½ pound red-skinned potatoes, peeled & cut into 1/2 inch cubes (or turnips for low-carb option)
  • kosher salt & freshly ground pepper, to taste
  • 1 pound cod, cut into 1 ½- inch pieces (can be substituted with haddock or halibut)
  • 1 ½ pound jumbo shrimp, peeled & deveined
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 lemon, cut in wedges (for serving)

Instructions

  1. Heat two tablespoons olive oil in a large saute pan or stock pot (of at least 4 ½ quart capacity) over medium heat.

  2. Add onion and fennel. Cook, stirring frequently, for 8 to 10 minutes until tender and translucent. Add tomato paste and garlic; cook while stirring for one minute. Add wine and Pernod (if using), cook while stirring for two minutes.  

  3. Add the stock, tomatoes, bay leaves, thyme, and potatoes(or turnips). Increase the heat to medium-high. Once the mixture comes to a boil, reduce heat and simmer for 25 to 30 minutes or until vegetables are tender.

  4. Meanwhile, in separate bowls, toss the fish with one tablespoon of the olive oil and the shrimp with the remaining tablespoon of olive oil. Season both lightly with salt and pepper.

  5. Just before broth mixture is done, preheat a large saute or grill pan to medium. Add the fish to the pan and cook, uncovered, for 4 to 5 minutes until opaque. Gently push the cooked fish to the side and add the shrimp to the pan. Cook the shrimp for 2 to 3 minutes until opaque.

  6. Just before serving, remove the bay leaves and thyme sprig from the broth. Add the cooked fish and shrimp. Gently fold them in with the fresh parsley. Serve immediately, with lemon wedges and fennel fronds as garnish.