As the weather gets colder my brain kicks the soup and stew cravings into high gear. This dish was inspired by one of my favorite stews of all time the Bouillabaisse. I wanted to create a simple, uncomplicated fish stew without sacrificing the flavor and taking up too much time. It’s savory, hearty and loaded with some of my favorite seafood. I can eat it over and over and get excited every time.
When choosing fish for this dish opt for the sturdy variety like cod, halibut or monkfish. Kurt and I love cod, it’s delicious, affordable and holds up great. A few scallops, good shrimp, clams and even mussels complete the stew. Crusty bread is all you need, after all there is all that broth. When buying shrimp get it with the shells on. The shells in combination with fennel, garlic and onion are going to give your broth all the flavor. Just talking about it makes me hungry.
Anytime I make a dish that only takes one pot to make I feel like a winner. Not having to clean a lot of dishes is wonderful and saves so much time. I hope you seafood lovers will make this soon. You’re going to love it as much as we did. I’m making it again this saturday night. Can’t wait. Enjoy!
- 1 dozen clams, soaked and scrubbed
- 1 cod filet, cut into large chunks
- ½ lb shrimp, deveined, peeled. Peels saved.
- 4-6 large scallops
- 1 fennel bulb, sliced thin
- 1 medium onion, sliced thin
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- ½ cup white wine
- 1 tsp fennel seed
- 4 cups chicken stock
- 5 medium potatoes, cut into quarters
- fresh dill and parsley
- 1 tbsp butter
- salt to taste
- red pepper flakes to taste
- In a heavy soup pot or Dutch oven, melt butter, add shrimp shells and sauté for a minute until the flavor is released.
- Add half the fennel, half the onion, garlic, fennel seed and cook until the vegetables are slightly soft.
- Stir in tomato paste, add wine and chicken stock. Bring to a boil, reduce and simmer 15 minutes.
- Strain the mixture through a mesh sieve, then return the stock back to the pot, add the rest of the fennel and onion, potatoes and red pepper flakes. This is a good time to add salt. Cook until potatoes are soft.
- Time to add seafood. Add clams, cover and cook until the shells open. Then add shrimp and stir. Gently nestle fish and scallops, cover the pot again and simmer until the fish is cooked, another 5 minutes or so. Do not stir or you will break up the fish.
- Taste for salt, add fresh herbs and serve.