White Wine Seafood Stew with Fennel
- PREP 12min
- COOK 1hrs 10min
- TOTAL 1hrs 22min
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.
You Will Need
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
Make Seafood Stock (Optional)
In a large soup pot or Dutch oven, cook the bacon over medium heat until the fat renders and the bacon is crisp. Transfer the bacon to a plate, but leave the fat. (You can use bacon in another recipe or as a cook’s snack.)
Add the chopped onion, carrots, and celery to the bacon fat. Cook, stirring often, until the onions soften, 3 to 5 minutes. Stir in the garlic and cook for 1 minute.
Add the wine and cook for 5 minutes, then add the fish bones, shrimp shells, thyme, bay leaves, peppercorns, and 10 cups of water.
Bring to a simmer. Cook at a low simmer for 30 minutes, removing any scum that rises to the top. Strain, then use immediately or refrigerate in a tightly covered container for up to 2 days or in the freezer for 3 months.
Make Seafood Stew
Melt the butter in a wide pot or Dutch oven over medium heat. Add the onion, fennel, and celery. Add a pinch of salt and cook, stirring often, until softened and sweet, 3 to 5 minutes. Add the garlic and cook for 1 minute, then add the wine and cook for 5 minutes.
Pour in 4 cups of seafood stock and bring to a simmer. Add the clams, cover, and cook for 3 minutes.
Meanwhile, season the shrimp and fish with salt and pepper.
Add the shrimp and mussels. Arrange the fish on top of the stew and scatter the greens around the pot.
Cover and simmer until the shellfish opens and the fish and shrimp are firm and opaque, about 5 minutes more.
Remove the pot from the heat, and then stir in the cream. Taste for seasoning and adjust with more salt and pepper.
Serve divided between bowls with bread for dipping and lemon wedges on the side.
Adam and Joanne's Tips
- Stock: Our homemade stock takes 45 minutes and uses the shells from peeling the shrimp and fish bones. I buy fish bones at the seafood counter (they are inexpensive). You can substitute store-bought stock or light chicken broth.
- The nutrition facts provided below are estimates.