Photo: Kevin McCutcheon
Summer Seafood Stew with Fennel and Tomatoes
24 ingredients
Serves 6.
openrecipes
Our version of the classic seafood stew is prepared in a Cuisinart multicooker, so the ingredients simmer unattended until the last few minutes, when the fish and shrimp are added. Serve this hearty stew the traditional way, with crostini and aioli alongside.
Estimated Nutrition (whole recipe, rough)
1051
Calories
83g
Protein
48g
Fat
69g
Carbs
Counts 19 of 20 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Haddock | 100g cooked | 112 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small garlic clove, minced
- Juice of 1 lemon
- 1/2 tsp. saffron threads
- 1 egg yolk
- 3/4 cup olive oil
- Kosher salt and freshly ground pepper, to taste
- 4 Tbs. olive oil
- 1 large yellow onion, diced
- 1 large fennel bulb, trimmed, cored and thinly sliced, fronds
- reserved for garnish
- 1 1/2 Tbs. tomato paste
- 2 tsp. minced garlic
- 1/2 cup white wine
- 2 Tbs. Pernod (optional)
- 4 cups vegetable or fish stock
- 1 can (14 oz.) crushed tomatoes
- 2 bay leaves
- 1 large fresh thyme sprig
- 1 1/2 lb. red potatoes, peeled and cut into 1/2-inch dice
- Kosher salt and freshly ground pepper, to taste
- 2 lb. cod or haddock, cut into 1- to 2-inch chunks
- 1 1/2 lb. jumbo shrimp, peeled and deveined
- 2 Tbs. chopped fresh flat-leaf parsley
- Crostini for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes