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–+ servings
Fisherman’s Fish Stew

Fisherman’s Fish Stew

Discover the magic of Fisherman’s Fish Stew, a flavorful seafood dish perfect for cozy dinners. Easy to make and unforgettable in taste.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1 bulb fennel thinly sliced
  • 1 onion chopped
  • 3 large shallots chopped
  • ½ cup celery finely chopped
  • 1 teaspoon fennel seeds
  • 2 teaspoons salt
  • 2 cloves garlic finely chopped
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 1 cup dry white wine
  • 1 can diced tomatoes (about 800g)
  • 6 cups fish stock homemade or store-bought
  • 1 leaf bay
  • 1 ear corn kernels removed (or 1 cup frozen corn)
  • 675 g littleneck clams cleaned
  • 450 g raw shrimp peeled and deveined
  • 340-450 g cleaned squid cut into rings
  • to taste fresh tarragon leaves for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Sharp knife and cutting board
  • Ladle
  • Bowls for serving

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the fennel, onion, shallots, celery, fennel seeds, and salt; cook until the onion turns translucent, about 8-10 minutes.
  3. Add garlic and red pepper flakes; stir for 2 minutes until fragrant.
  4. Stir in the tomato paste and cook for another minute.
  5. Pour in the white wine and let it simmer for 2 minutes.
  6. Add the canned tomatoes, fish stock, and bay leaf; bring to a boil, then simmer for 30 minutes.
  7. Stir in the corn and clams, covering the pot for about 5 minutes to let the clams open.
  8. Add the shrimp and squid, cooking until just done.
  9. Season with additional salt, pepper, or red pepper flakes to taste.
  10. Ladle the stew into bowls and sprinkle with fresh tarragon. Serve with warm bread.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

For best results, use the freshest seafood possible. Overcrowding the pot can lead to uneven cooking; cook seafood in batches if necessary. Save the corn cob after removing kernels to add sweetness to the broth during simmering. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze the base (without seafood) for up to 3 months. Serve with a crusty baguette or sourdough for the perfect dipping experience. Enjoy!
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