This fisherman's stew recipe from Chef John features a rich and flavorsome tomato-based broth and a lot of seafood! Plus, it takes just 15 minutes to cook.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
413 Calories
Recipe Instructions
Step 1
Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
Step 2
Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about half, 2 to 3 minutes. Stir in tomato broth base; bring to a boil and cook until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.
Step 3
Stir in parsley, sea bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and sea bass, shrimp, and calamari are opaque, about 5 minutes.
Step 4
Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.
Step 5
Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place sea bass, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.
Ingredients
2 tablespoons butter
2 cups water
salt to taste
2 tablespoons olive oil
4 cloves garlic, thinly sliced
12 mussels, cleaned and debearded
12 clams in shell, scrubbed
1 cup canned crushed tomatoes (such as San Marzano)
1 (8 ounce) fillet sea bass
8 uncooked medium shrimp, peeled and deveined
8 ounces calamari rings and tentacles
0.5 cup white wine
0.25 cup freshly chopped parsley
0.25 teaspoon red pepper flakes, or to taste
0.5 bulb fennel - cored, thinly sliced, and fronds reserved
