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
step-by-step directions
step-by-step directions
  • 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.

Watch how its made

Watch Video

Pike Place Market Seafood Stew

comments ()
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.