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Fisherman's Stew
Fisherman's Stew
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Chef John's quick & rich fisherman's stew: tomato broth, lots of seafood, ready in 15 minutes.
Ingredients:
  • 1 cup canned crushed tomatoes (such as San Marzano)
  • 0.25 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
  • 0.5 bulb fennel - cored, thinly sliced, and fronds reserved
  • 4 cloves garlic, thinly sliced
  • salt to taste
  • 0.5 cup white wine
  • 0.25 cup freshly chopped parsley
Instructions:
  • In a measuring cup or bowl, blend tomatoes, red pepper flakes, and water with an immersion blender until smooth.
  • Cut the sea bass into 1 1/2-inch chunks to match the size of the other seafood. Prepare individual dishes with the sea bass, shrimp, calamari, mussels, and clams for easy access.
  • In a deep pan over medium-high heat, combine butter and olive oil until melted. Add sliced fennel, garlic, and salt. Cook and stir until garlic is slightly colored, about 1 minute. Pour in white wine and simmer until reduced by half, 2 to 3 minutes. Add tomato broth base and bring to a boil, cooking until fennel is tender, 2 to 3 minutes. Adjust seasonings to taste before serving.
  • Mix in a generous amount of fresh parsley, along with the sea bass, shrimp, and calamari. Then gently place in the clams and mussels. Cover the pot, crank up the heat to high, and let it all mingle until the clam and mussel shells pop open and the sea bass, shrimp, and calamari turn beautifully opaque, approximately 5 minutes.
  • Serve in warm bowls and top with the saved fennel fronds before enjoying.

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