Though summer officially arrives in a few days, nights are still cool in the Pacific Northwest and this Summer Seafood Stew seems the perfect meal to help bridge the gap. Light, bright and full of flavor, the fennel-tomato broth makes for a delicious base, landing somewhere in-between Boullabasie and Cioppino.
Caramelized fennel adds a subtle sweetness, fresh tomatoes add tanginess, while chorizo (or soy chorizo) kicks up the flavor by adding the perfect amount of heat and heartiness.
The best firm fish for soups or stews:
You generally want to use firm white fish for most stews and soups, because they will hold their shape and not disintegrate in the liquid. Here are 10 the best fish (and seafood) to use in soups and stews.
- sea bass
- black cod
- red snapper
Other Recipes you may like:
- Simple Authentic Cioppino Recipe
- Brazilian Fish Stew (Moqueca!)
- Balinese Fish and Potato Curry (Kari Ikan)
- Simple Salmon Chowder
- Peruvian Seafood Stew with Cilantro Broth
- 20 Simple Healthy Fish & Seafood Recipes
Summer Seafood Stew in a light and flavorful fennel-tomato broth with Chorizo. This can be made in 30 minutes! Serve with crusty bread to mop up all the juices or if going gluten free, sub cannellini beans for extra heartiness!
- 6–8 ounces crumbled shorizo
- 2 cups finely diced fennel ( one large bulb)
- 1 cup finely diced onion ( half a large onion)
- 4 garlic cloves, smashed and roughly diced
- 2 T tomato paste
- 1 C dry white wine
- 4 Cups Chicken Stock ( or a good fish stock)
- 1 tsp fish sauce ( leave out if using fish stock)
- 2 medium tomatoes- diced ( or one can of diced tomatoes and juices)
- 8 oz firm fish like halibut, talapia, mahi mahi, or salmon
- 1 lb mussels ( or sub clams)
- 1 lb large prawns, raw, peeled and de-veined ( or sub scallops)
- ½ teaspoon chili flakes or cayenne
- salt and pepper to taste
- ½ cup chopped flat leaf parsley
- 1 lemon
- Crusty Bread or 1 Cup of Cannellini Beans
- In a large heavy bottom deep skillet or Dutch oven, brown 6-8 ounces chorizo in a little olive oil. (Remove from casing and break up or crumble into small bite size pieces). Once browned, set aside. Pour off the fat, wipe out skillet with paper towel.
- In same skillet, heat 2 T olive oil on med high heat. Add fennel, stirring often for about 3 minutes. Add onion, turn heat down to med and saute both until tender, about 8-10 minutes. Add garlic, sauté 3 minutes, stirring occasionally, until garlic starts turn golden. Add tomato paste. Turn heat up to high, constantly stirring, until paste darkens, about 3 more minutes. You are basically frying the paste to deepen the flavor of the dish.
- Add white wine and turn heat down to medium high, stirring until it cooks down by half, about 2 minutes. Add chicken stock, tomatoes, browned chorizo, and fish sauce and bring to a simmer.
- Add salt and pepper to taste, and chili flakes. If using chorizo, the broth may be salty enough- each chorizo is different. Squeeze with half the lemon. Taste. You want the broth to taste rich and flavorful.
- Add fish, simmer a couple minutes and add prawns, simmer a couple minutes, then add mussels. Remember the larger the prawns or mussels or fish pieces the longer they take to cook, so look at all your seafood ingredients and determine which will take the longest to cook, putting them in first.
- Taste, adjust salt and lemon to your preferences.
- Divide among bowls and Finish with the fresh parsley.
- Optional : Serve with crusty bread. I like to cut a loaf of good quality garlic or rosemary bread into thick slices, arrange on a baking sheet, drizzle with olive oil and fresh rosemary sprigs, and bake in a 400F oven until toasty, or even better, grill the bread.
- If you are going gluten free, try adding a cup of cooked cannellini beans to the stew for added heartiness, instead of serving with bread.
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