white wine seafood stew with fennel

Dinner

White Wine Seafood Stew with Fennel

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

We love this simple, light fennel-infused seafood stew recipe. If you have the time, make your seafood stock. It’s much quicker than chicken stock and makes this stew extra special. Our homemade fish stock below makes about 10 cups. You will need 4 cups for the stew. The stock can be made in advance and refrigerated for up to 2 days or frozen for several months.

Ingredients

Seafood Stew

3 tablespoons butter

1 large shallot, thinly sliced

1 fennel bulb, thinly sliced

2 ribs celery, thinly sliced

1 garlic clove, thinly sliced

1 pound small clams, cleaned

1/2 pound large shrimp, shelled, use the shells for seafood stock

1 pound mussels, cleaned

1 pound flaky white fish like cod or halibut, cut into 4 portions

1 cup dry white wine

4 cups seafood stock, try homemade (recipe below)

1 pound baby spinach or kale

1/4 cup heavy cream

Salt and fresh ground black pepper

Baguette, sliced and toasted for serving

Lemon wedges for serving

Homemade Seafood Stock (Optional)

2 pounds white fish bones

Shells from 1/2 pound of shrimp

2 slices thick-cut bacon

2 large shallots, chopped

2 medium carrots, chopped

2 ribs celery, chopped

2 crushed garlic cloves

4 sprigs fresh thyme

2 bay leaves

10 black peppercorns

Directions

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