Recipe: This Seafood Stew is Perfect for Cold Winter Nights!
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
Ingredients:
-
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
Directions
-
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.