Tired of serving the same old boring dishes for dinner? Spice things up with this recipe for a delicious seafood stew, courtesy of Dave Matthews Head Chef, Fiona Bohane!

Chef Fiona’s Seafood Stew with Fennel and Sun-Dried Tomatoes

Servings: 6-8 people

Pair With: The Dreaming Tree North Coast Crush


  • 20 ea. Little neck or cherrystone clams, soaked in cool water and scrubbed

  • 2 lbs. mussels, soaked in cool water and debearded

  • 1 lb. shrimp, wild American preferred, 16/20's, peeled and deveined

  • 1 lb. scallops, bay or sea

  • 1/4 cup extra virgin olive oil

  • 1 small yellow or white onion

  • 6 cloves garlic, minced

  • 1 head fennel, thinly sliced

  • Large pinch of crushed red pepper, (more if you like spice)

  • 1 bay leaf

  • 4 sprigs thyme

  • 2 large tomatoes, rough chopped

  • 1 cup white wine

  • 1 cup clam juice/seafood stock

  • 1 t salt

  • 1/2 t pepper

  • 1 bu basil, leaves chopped

  • 1 bu parsley, leaves chopped

  • 1/2 c sun-dried tomato puree


  • In a large pot (with a tightly fitted lid) over medium heat sauté onions, garlic and a large pinch of salt in olive oil, about 3 minutes, until softened and fragrant.

  • Add fennel and crushed red pepper, sauté for 1-2 minutes.

  • Add bay leaf, thyme, tomatoes, white wine, clam juice and salt and pepper. Increase heat to medium high and bring to a boil. Reduce by 1/3.

  • Add clams, stir and cover for 1 minute (longer for larger clams).

  • Add mussels, stir, cover and cook for 1 minute.

  • Add shrimp, stir, cover and cook for about 3-4 minutes.

  • Add scallops, stir, cover and cook for about 2 minutes, (maybe longer) until shrimp and scallops are opaque and most of the mussels and clams are opened (Discard those that do not open). Turn off heat.

  • Add basil and parsley. Stir the sun-dried tomato puree into the broth, and season with salt and pepper to taste.

  • Serve with crusty bread, lightly toasted.