• Shopping List
• Meal Planner
• Collection

Seafood Stew with Fennel and Sun Dried Tomatoes

Ingredients

• 20 each Little neck or cherrystone clams, soaked in cool water and scrubbed
• 2 lbs. mussels, soaked in cool water and debearded
• 1 lb. shrimp, wild American preferred, 16/20's, peeled and deveined
• 1 lb. scallops, bay or sea
• 1/4 c extra virgin olive oil
• 1 small yellow or white onion
• 6 cloves garlic, minced
• 1 head fennel, thinly sliced
• Large pinch of crushed red pepper, (more if you like spice)
• 1 bay leaf
• 4 sprigs thyme
• 2 large tomatoes, rough chopped
• 1 c white wine
• 1 c clam juice/seafood stock
• 1 t salt
• 1/2 t pepper
• 1 bunch basil, leaves chopped
• 1 bunch parsley, leaves chopped
• 1/2 c sun-dried tomato puree

Get the App

Never Lose Track of Your Favorite Recipes.

Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.

Get the Free iOS App