Tomato Fennel Seafood Stew

Recipe courtesy of Parkside's Corner Market, Barrie. Visit them at 38 Parkside Drive, Barrie.

Recipe courtesy of Parkside's Corner Market, Barrie. Visit them at 38 Parkside Drive, Barrie.

Yields1 Serving
 2 tbsp olive oil
 1 onion, diced
 1 bulb fennel, diced
 2 carrots, peeled & diced
 2 tbsp mixed chopped herbs (such as cilantro, thyme & basil)
 2 tbsp tomato paste
 1 28 oz can diced tomatoes, including liquid
 ½ cup water
 ½ tsp sea salt
 8 oz halibut
 8 oz salmon
 8 prawns, peeled & deveined
 8 sea scallops
 1 ½ cups white wine
 12 mussels (in the shell), cleaned
 12 clams (in the shell), cleaned
1

Heat olive oil over medium heat in a large stockpot. Add vegetables and herbs and saute until soft, about 8 minutes. Add tomato paste and cook for 4 minutes. Add diced tomatoes, water and salt to stock pot and simmer over low heat for 25 minutes.

2

Dice halibut and salmon into 1 inch pieces. Add halibut, salmon, prawns and scallops to stew; cover and simmer 5 minutes or until seafood is cooked.

3

In a separate large saucepan, bring wine to a boil, then add clams; cover and cook until just beginning to open. Add mussels, cover and continue cooking for 5 minutes.

4

Ladle stew into bowls and garnish with shellfish.

Category

Simple, Healthy, Delicious, a perfect dinner for Valentines Day!

Ingredients

 2 tbsp olive oil
 1 onion, diced
 1 bulb fennel, diced
 2 carrots, peeled & diced
 2 tbsp mixed chopped herbs (such as cilantro, thyme & basil)
 2 tbsp tomato paste
 1 28 oz can diced tomatoes, including liquid
 ½ cup water
 ½ tsp sea salt
 8 oz halibut
 8 oz salmon
 8 prawns, peeled & deveined
 8 sea scallops
 1 ½ cups white wine
 12 mussels (in the shell), cleaned
 12 clams (in the shell), cleaned

Directions

1

Heat olive oil over medium heat in a large stockpot. Add vegetables and herbs and saute until soft, about 8 minutes. Add tomato paste and cook for 4 minutes. Add diced tomatoes, water and salt to stock pot and simmer over low heat for 25 minutes.

2

Dice halibut and salmon into 1 inch pieces. Add halibut, salmon, prawns and scallops to stew; cover and simmer 5 minutes or until seafood is cooked.

3

In a separate large saucepan, bring wine to a boil, then add clams; cover and cook until just beginning to open. Add mussels, cover and continue cooking for 5 minutes.

4

Ladle stew into bowls and garnish with shellfish.

Tomato Fennel Seafood Stew

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