A true Northwest stew with a little bit of everything for everyone!
Pike Place Market Seafood Stew
- 1 bulb Fennel (chopped)
- 1 Onion (chopped)
- 2 cloves Garlic (sliced)
- 2 28 ounce cans San Marzano Tomatoes
- 2 tablespoons Tomato Paste
- 1/2 bunch Parsley, leaves only (chopped)
- 1/2 bunch Basil (leaves only - chiffonade)
- 2 cups White Wine
- Pinch Red Pepper Flakes
- 1 Dozen Littleneck Clams
- 1 pound Cod (cut into 2" pieces)
- 2 Hardshell Crabs (cooked and cleaned)
- 1 pound Large Shrimp (peeled and deveined)
- 3 tablespoons Olive Oil
- Salt and Pepper
- crusty bread
- In a large dutch oven over medium-high heat, add the olive oil, fennel, onion, garlic, and half of the parsley. Sauté until the onion and fennel are softened, about 8 to 10 minutes.
- Add the tomato paste and stir, it in, then add the wine. Bring to a boil, then add the the san marzano tomatoes, the basil, the red pepper flakes, season with salt and pepper, and return to a boil. Cover and simmer for 20 minutes. Check seasonings, adjusting if necessary.
- Add the fish, the clams, and the crab, removing clams to a plate as they open. Add the shrimp, then cover, cooking until seafood finishes cooking, about 10 minutes. Remove seafood to plate as it finishes cooking. Discard any unopened clams.
- To serve, add cooked seafood back to pot and spoon stew into bowls. Garnish with fresh parsley. Serve with crusty bread.