Dino’s Seafood Stew


Dino’s Seafood Stew

Recipe type: Yield: 4 Prep time: Cook time: Total time:

A flavorful, robust seafood stew with assorted fish and shellfish.


3 T         Olive oil
1            Fennel bulb – large, thinly sliced
1            Onion – chopped
3            Shallot – large, chopped
2 t          Salt
4            Garlic clove – large, finely chopped
3/4 t      Red pepper flakes – dried crushed, plus more to taste
1/4 C     Tomato paste
28 oz      Tomato – can diced tomatoes in juice
1 1/2 C  White wine  – dry
5 C         Fish stock
1            Bay leaf
1 lb        Manila clam – scrubbed
1 lb        Mussel – scrubbed, cleaned
1 lb        Shrimp – large, uncooked, peeled and deveined
1 1/2 lb Fish fillet – assorted, firm-fleshed halibut or salmon, cut into 2” chunks
1/2 lb    Scallop – large
1 lb        Calamari – cleaned and cut 1/2”
1/2 t      Saffron


  1. Heat the oil in a very large pot over medium heat
  2. Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes
  3. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes
  4. Stir in the tomato paste
  5. Add tomatoes with their juices, wine, fish stock and bay leaf
  6. Cover and bring to a simmer
  7. Reduce the heat to medium-low
  8. Cover and simmer until the flavors blend, about 30 minutes.
  9. Add the clams and mussels to the cooking liquid.
  10. Cover and cook until the clams and mussels begin to open, about 5 minutes
  11. Add the shrimp and fish, scallops and calamari
  12. Add saffron to broth
  13. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open)
  14. Season the soup, to taste, with more salt and red pepper flakes
  15. Garnish with sliced grilled ciabatta bread
  16. Ladle the soup into bowls and serve

Published on by

Print Friendly, PDF & Email