Seafood Stew

Name: Seafood Stew
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 Tbs olive oil; 1 fennel bulb, trimmed, cored and thinly sliced (fronds reserved); 1 onion, chopped; 2 large carrots, chopped; 2 large celery stalks, chopped; 3 cloves garlic, minced; salt and pepper; 1/2 tsp red pepper flakes; 1/2 cup dry white wine; 1 lemon; 1 (28 oz) can diced tomatoes in juice; 8 cups vegetable broth; 2 medium russet potatoes, peeled and diced; 1 lb raw baby scallops, thawed and patted dry; 1 lb raw shrimp, thawed, cleaned, peeled and patted dry; Naan or Flatbread (optional)

Adrianne Meszaros @adriannemeszaros

This is my daughter’s slightly modified version of Chrissy Teigen’s One-Pot Seafood Stew with Skillet Flatbread. After making it a few times, we made some tweaks, and now we can’t get enough of it. Great for when your grocery store has a sale on seafood!

Adrianne Meszaros @adriannemeszaros

Saved

Ingredients

1 hr

6 servings

2 Tbsolive oil
1fennel bulb, trimmed, cored and thinly sliced (fronds reserved)
1onion, chopped
2large carrots, chopped
2large celery stalks, chopped
3 clovesgarlic, minced
salt and pepper
1/2 tspred pepper flakes
1/2 cupdry white wine
1lemon
1 (28 oz)can diced tomatoes in juice
8 cupsvegetable broth
2medium russet potatoes, peeled and diced
1 lbraw baby scallops, thawed and patted dry
1 lbraw shrimp, thawed, cleaned, peeled and patted dry
Naan or Flatbread (optional)

Saved

Steps

1 hr

1

In a large stock pot, heat oil over medium-high heat. Add the fennel, onion, carrots, and celery and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, 1 tsp salt, 1/2 tsp of black pepper, and the red pepper flakes and cook, stirring, for 1 minute.
2

Add the wine and cook until most of the liquid evaporates, about 5 minutes. Peel a 1-inch-wide strip of zest with a vegetable peeler. Cut the rest of the lemon into wedges. Add the tomatoes, their juices, the broth, the potatoes, lemon zest strip, 1 tsp salt, and the remaining 1/2 tsp pepper. Bring to boil, then reduce to a simmer and cook, about 30 minutes.
3

Remove the lemon zest strip. Season the scallops and shrimp with salt. Remove the just simmering soup from the heat, and stir in the seafood. Stirring softly until all the seafood turns opaque.
4

Grill your naan or flatbread for a slight char. Top soup with fennel fronds and serve with naan and a lemon wedge.