The BEST ever seafood stew, loaded with clams, mussels, cod, shrimp and scallops. So cozy, so hearty, so easy.
5 stars (22 ratings)
Ingredients
4tablespoonsunsalted butter
1medium sweet onion, diced
1small fennel bulb, cored and diced
2tablespoonstomato paste
3clovesgarlic, minced
½teaspoondried oregano
¼teaspooncrushed red pepper flakes
¾cupdry white wine
1 (28-ounce)canpetite diced tomatoes
2cupsvegetable stock
2cupsclam juice
1bay leaf
Kosher salt and freshly ground black pepper, to taste
12little neck clams, scrubbed
½poundmussels, scrubbed and debearded
1poundcod or halibut filets, cut into 3/4-inch pieces
½poundmedium shrimp, peeled and deveined
8large sea scallops
2tablespoonschopped fresh parsley leaves
Instructions
Melt butter in a large stockpot or Dutch oven over medium high heat. Add onion and fennel. Cook, stirring occasionally, until tender, about 8 minutes.
Stir in tomato paste, garlic, oregano and red pepper flakes until fragrant, about 1 minute.
Stir in wine, diced tomatoes, vegetable stock, clam juice and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 15 minutes; season with salt and pepper, to taste.
Stir in clams and mussels. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams and mussels are just beginning to open, about 3-4 minutes.
Stir in cod or halibut, shrimp and scallops. Reduce heat and simmer until cod or halibut, shrimp and scallops are just cooked through and clams and mussels have opened completely, about 3-4 minutes. Discard any unopened clams.
Stir in parsley; season with salt and pepper, to taste.