Ingredients:

  • 1.33 fluid ounces Olive Oil
  • 10.67 ounces Yellow Onion, sliced 1/8 inch thick
  • 10.67 ounces Shallots, sliced 1/8 inch thick
  • 10 ounces Fennel Bulb, sliced 1/8 inch thick, fronds reserved for garnish
  • 0.17 cup Garlic, minced
  • 0.33 teaspoon Crushed Red Pepper
  • 6.67 cups Water
  • 2 cups Dry White Wine
  • 35 ounces Fire Roasted Canned Tomatoes, diced
  • 2.67 ounces Tomato Paste
  • 2 Bay Leaves
  • 2.67 ounces Clam Broth
  • 0.67 ounces Salt
  • 1 pound Mixed Seafood (shrimp, scallops, and firm white fish)

Instructions:

  1. In the stockpot over medium-low heat, heat the olive oil. Add the sliced onion, shallots, and fennel. Sauté until the onions are translucent and softened, about 8-10 minutes, stirring occasionally. Add the minced garlic and crushed red pepper and cook for another minute until fragrant.
  2. Add the water, white wine, diced fire-roasted tomatoes, tomato paste, bay leaves, and clam broth to the pot. Stir well to combine.
  3. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for 45 minutes to allow the flavors to meld.
  4. Gently stir in the mixed seafood. Cook for approximately 5 minutes, or until the seafood is opaque and cooked through.
  5. Remove the bay leaves. Season the stew with salt to taste. Garnish with reserved fennel fronds. Serve hot in large bowls with grilled sourdough bread.