A savory fennel, seafood and tomato broth is host to clams, mussels, scallops and chunks of cod.
| Level: | Easy |
| Total: | 55 min |
| Active: | 55 min |
| Yield: | 6 |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium bulb fennel, fronds reserved, diced
- 1 medium Spanish onion, diced
- Kosher salt and freshly ground pepper
- 3 cloves garlic, minced
- 2 pinches red pepper flakes
- 1 cup dry white wine
- One 28-ounce can diced San Marzano tomatoes
- 4 cups lobster, shrimp or seafood stock
- 12 littleneck clams, cleaned
- 12 ounces cod fillet or other firm white fish, cut into 1-inch cubes
- 8 ounces bay scallops
- 24 mussels, cleaned and debearded
Instructions
- Heat a large Dutch oven or soup pot with a lid over medium heat. Add the olive oil, diced fennel and onion and season with salt and pepper. Cover and cook until the vegetables are tender, about 4 minutes. Add the garlic and red pepper flakes and cook until fragrant, 1 minute more. Add the wine and simmer until most of the liquid is reduced, about 5 minutes. Add the tomatoes with their juice and simmer, uncovered, until the liquid is reduced by half, about 5 minutes.
- Add the lobster stock and bring to a simmer. Add the clams, cover and cook until the clams just begin to open, about 5 minutes. Once the first clam opens, add the cod, scallops and mussels and cover. Once the mussels open, the rest of the seafood should be cooked through and opaque, about 3 minutes. Season with salt and pepper and sprinkle with the reserved fennel fronds.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 364 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 47 g |
| Cholesterol | 278 mg |
| Sodium | 1297 mg |
Reviews
Very yummy!
Amazing!
Yum!