Seafood Stew With White Wine, Garlic And Fennel Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add chopped fennel, onion, and garlic, and cook until softened.
• STEP 2.Add white wine and bring to a simmer. Cook for a few minutes to allow the alcohol to evaporate.
• STEP 3.Add diced tomatoes, tomato paste, fish stock, and seasonings. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 4.Add the seafood to the pot, starting with the fish, followed by the shrimp and mussels. Cook until the seafood is cooked through and the mussels have opened.
• STEP 5.Serve the seafood stew hot, garnished with fresh parsley and accompanied by crusty bread.
• STEP 6.Cooking Tips: Make sure to clean the mussels thoroughly and discard any that do not open after cooking. You can also add other seafood such as scallops or clams to the stew for additional variety.
• STEP 7.Storage and Serving: This seafood stew is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Cooking Tips

• Make sure to clean the mussels thoroughly and discard any that do not open after cooking.
• You can also add other seafood such as scallops or clams to the stew for additional variety.

Storage and Serving

• This seafood stew is best served immediately.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the stovetop before serving.