Seafood Stew


Seafood Stew is one of those impressive restaurant meals that is actually quite affordable and not too tricky to make at home. Luckily I had a chef on hand to dispel any anxieties I had about cooking shellfish but I assure you, you can do it too.

serves 2

  • 2 1/2 tbsp butter
  • 1/2 yellow onion
  • 3 small smoked dried roasted tomatoes*
  • 1 fennel bulb
  • 1 shallot
  • 1 tomato (fresh)
  • 1 can tomato sauce (from concentrate)
  • 6 large shrimp (cleaned)
  • 1 handful mussels
  • 1/2 lb cod or any white fish
  • 1 1/2 cups dry white wine
  • 1 tbsp capers
  • bread to soak (baguette recommended)
  • 8 leaves homegrown basil
  • 1 tbsp olive oil
  • 1 1/2 tbsp chopped cilantro (w/ stalks)
  • 1/2 lemon

*if you don’t have dried smoked tomatoes on hand, you should probably get some, but if you can’t find any, a tsp smoked paprika would be a good sub

  1. chop onion and dried tomatoes, dice fennel bulb
  2. in a saute pan melt butter over medium high heat, then add onion, dried tomatoes and fennel
  3. chop and drain capers, dice fresh tomato and add that along with tomato sauce (in batches) to the pan, stirring occasionally
  4. slice basil and add to sauce along with salt and pepper (to taste)
  5. clean any barnacle-y type stuff off of mussels and add to pan, then add shrimp
  6. once mussels start opening, turn heat down to low
  7. in a separate small pan heat olive oil and slice fish filet into 4 pieces and cook over medium heat until it’s browned on the outside and cooked through
  8. dice cilantro and add to the tomato sauce
  9. squeeze juice of lemon over fish and tomato sauce
  10. brush bread with olive oil and toast
  11. plate tomato mixture with fish on top

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