While on vacation last week, I was supposed to be focusing on creating the posts for the 15 recipes I have waiting in queue. Well...... I was working out one morning and had the Martha Stewart show on and they made three recipes that I wanted to try. Coming home from vacation and not having a lot of groceries I turned to the freezer last to see what I could put together. I had scallops and shrimp. Hmmm.... a quick trip to the grocery store to get some fennel and I would be good to go with the Seafood Stew.
My version is a slight deviation from the original recipe as I chose to use canned diced tomatoes. There are just no good looking tomatoes around here after the super wet Summer. Given I was using the canned tomatoes I did not want to drain them and waste the the juice so I reduced the amount of chicken broth the recipe called for and used the juice from the tomatoes. I used a large can (28 oz) of diced tomatoes and about two cups of stock. You can certainly play around with the base of the soup to your liking. My base became tomatoe based vs. a chicken broth base.
A key ingredient in this stew is fennel. If you have never tasted fennel before, the raw bulb has the texture of celery and is crunch. The taste is a tough one to describe. Most say it reminds them of a licorice type flavor. I would have to say a very very mild licorice. I don't know what else to compare it to! I think it's one of those things you either like or won't go near. I found that it provided a nice change from the typical flavors I like and use so often. I also added tarragon to the stew as I thought that would be a nice combination with the fennel.
This recipe is really quick to make and is very versatile in the sense it is perfect way to warm up on a chilly day or could be serve to guests as an appetizer before dinner.
Seafood Stew
(Adapted from Everyday Food October 2009; original recipe can be found here)
Printable recipe
1 tablespoon extra-virgin olive oil, plus more for serving
1 garlic clove, finely chopped
1 fennel bulb, trimmed, halved, and thinly sliced, plus fronds for garnish
1 large can (28 oz) diced tomatoes and juice
Coarse salt and ground pepper
2 cups low-sodium chicken broth
12 ounces medium shrimp
12 ounces scallops
In a medium Dutch oven or saucepan, combine oil and garlic; cook over medium-high until garlic is fragrant, 1 minute. Add fennel and cook, stirring frequently, until slightly softened, about 3 minutes. Add tomatoes, season with salt and pepper, and cook, stirring frequently for about 3 minutes.
Stir in broth and bring stew to a gentle boil. Reduce to a simmer.
Gently fold in seafood. Return to a bare simmer and cook until seafood is opaque throughout, about 3 minutes. Serve stew topped with fennel fronds and a drizzle of oil, with bread alongside.
My version is a slight deviation from the original recipe as I chose to use canned diced tomatoes. There are just no good looking tomatoes around here after the super wet Summer. Given I was using the canned tomatoes I did not want to drain them and waste the the juice so I reduced the amount of chicken broth the recipe called for and used the juice from the tomatoes. I used a large can (28 oz) of diced tomatoes and about two cups of stock. You can certainly play around with the base of the soup to your liking. My base became tomatoe based vs. a chicken broth base.
A key ingredient in this stew is fennel. If you have never tasted fennel before, the raw bulb has the texture of celery and is crunch. The taste is a tough one to describe. Most say it reminds them of a licorice type flavor. I would have to say a very very mild licorice. I don't know what else to compare it to! I think it's one of those things you either like or won't go near. I found that it provided a nice change from the typical flavors I like and use so often. I also added tarragon to the stew as I thought that would be a nice combination with the fennel.
This recipe is really quick to make and is very versatile in the sense it is perfect way to warm up on a chilly day or could be serve to guests as an appetizer before dinner.
Seafood Stew
(Adapted from Everyday Food October 2009; original recipe can be found here)
Printable recipe
1 tablespoon extra-virgin olive oil, plus more for serving
1 garlic clove, finely chopped
1 fennel bulb, trimmed, halved, and thinly sliced, plus fronds for garnish
1 large can (28 oz) diced tomatoes and juice
Coarse salt and ground pepper
2 cups low-sodium chicken broth
12 ounces medium shrimp
12 ounces scallops
In a medium Dutch oven or saucepan, combine oil and garlic; cook over medium-high until garlic is fragrant, 1 minute. Add fennel and cook, stirring frequently, until slightly softened, about 3 minutes. Add tomatoes, season with salt and pepper, and cook, stirring frequently for about 3 minutes.
Stir in broth and bring stew to a gentle boil. Reduce to a simmer.
Gently fold in seafood. Return to a bare simmer and cook until seafood is opaque throughout, about 3 minutes. Serve stew topped with fennel fronds and a drizzle of oil, with bread alongside.
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