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A blue and white bowl with seafood stew inside in front of a stainless steel stockpot.
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Seafood Stew with Fennel, Tomatoes and Potatoes
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
This delicious seafood stew is not your everyday seafood chowder. It is an elegant Provençal style seafood stew with fennel, potatoes, fish, shrimp and mussels and some delicious finishing flavors.
Course: Entrées, Soups
Cuisine: French
Keyword: Seafood, One Pot Meal
Servings: 4 to 6 people
Calories: 429 kcal
Ingredients
  • 2 tablespoons olive oil
  • 1 leek cleaned, white and light green part thinly sliced
  • 1 clove garlic smashed
  • 3 Yukon Gold potatoes cut into 1-inch chunks (about 2½ cups)
  • 1 bulb fennel chopped
  • 1 tablespoon tomato paste
  • ½ cup white wine
  • 1 28-ounce can chopped tomatoes
  • 3 cups seafood stock or chicken stock if you can’t find seafood stock
  • 4 sprigs fresh thyme
  • 1 teaspoon saffron threads optional
  • 1 pound white fish fillets such as halibut, turbot, red snapper, striped bass, grouper or cod, cut into 2-inch pieces
  • 12 mussels scrubbed and de-bearded (discard any mussels that are open, broken or don’t close their shells when tapped)
  • 12 large raw shrimp peeled and de-veined
  • 3 tablespoons anise-flavored liquor Pernod, Pastis or Sambuca
  • zest of one orange
  • salt and freshly ground black pepper
  • ¼ cup chopped fresh parsley
Instructions
  1. Pre-heat a large Dutch oven over medium heat. Add the olive oil and sauté the leek and garlic for 3 to 4 minutes. Add the potatoes and fennel and cook, stirring occasionally for about 10 minutes. Let the leek brown slightly, but do not let it burn. Stir in the tomato paste and continue to cook for a couple of minutes.
  2. Deglaze the pot with the white wine, scraping any brown bits that may have formed on the bottom of the pan. Add the tomatoes, stock, thyme and saffron (if using), and let the mixture simmer over medium-low to low heat for about 10 to 15 minutes.
  3. Stir in the fish and continue to simmer for 5 minutes. Add the mussels and shrimp, cover and simmer for another 5 minutes.
  4. Remove the pan from the heat and stir in the anise-flavored liquor and orange zest. Discard any mussels whose shells did not open. Season to taste with salt and freshly ground black pepper. Serve in bowls with the parsley sprinkled generously on top and accompany with some crusty bread to soak up the remaining sauce.
Nutrition Facts
Seafood Stew with Fennel, Tomatoes and Potatoes
Amount Per Serving (1 of 4 servings)
Calories 429 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 64mg21%
Sodium 936mg39%
Potassium 1683mg48%
Carbohydrates 38g13%
Fiber 6g24%
Sugar 8g9%
Protein 34g68%
Vitamin A 1043IU21%
Vitamin C 54mg65%
Calcium 176mg18%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.