WEEKDAYS 1e|12c|p

Pike Place Market Seafood Stew

Carla Hall, Clinton Kelly
Servings: 8
30 to 60 min

A true Northwest stew with a little bit of everything for everyone!

  • Ingredients
  • step-by-step directions
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.
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