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This simple recipe for fisherman’s stew has many advantages. It’s fast, easy, and doesn’t require a ton of prep, but the downside is that there’s nowhere to hide subpar ingredients. So, unless you’re going to splurge on the freshest, sweetest, most pristine seafood you can find, you may want to look for another recipe. Serve with crusty bread on the side.
Ingredients
- 1 cup canned crushed tomatoes (such as San Marzano)
- ¼ teaspoon red pepper flakes, or to taste
- 2 cups water
- 1 (8 ounce) fillet sea bass
- 8 uncooked medium shrimp, peeled and deveined
- 8 ounces calamari rings and tentacles
- 12 mussels, cleaned and debearded
- 12 clams in shell, scrubbed
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ bulb fennel – cored, thinly sliced, and fronds reserved
- 4 cloves garlic, thinly sliced
- salt to taste
- ½ cup white wine
- ¼ cup freshly chopped parsley
Directions
Step 1
Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
Step 2
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.
Step 3
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 4
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 5
Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.
Chef’s Notes:
You can use fresh tomatoes instead of canned; toss in a teaspoon of sugar if they aren't sweet enough. Also, feel free to use fish stock or clam juice instead of water.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 413 | |
| % Daily Value * | |
| Total Fat19g | 25% |
| Saturated Fat6g | 31% |
| Cholesterol217mg | 72% |
| Sodium551mg | 24% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber2g | 8% |
| Total Sugars0g | |
| Protein38g | |
| Vitamin C27mg | 136% |
| Calcium115mg | 9% |
| Iron11mg | 61% |
| Potassium888mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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