TOMATO FENNEL SEAFOOD

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The inspiration for this simple, rustic seafood meal comes from the classic Provencal stew - bouillabaisse. This version has fewer steps, uses seafood with no fish & switches are Pernod for vermouth. There are no rules though so use what seafood you love just careful of overcooking. I love this served with crusty bread or buttered toast for sopping up the delicious sauce.

Prep Time20

Total Time44

Course: Main Course

Cuisine: Italian

Servings:

Calories: 398kcal

Author: Lovoni

Equipment

large, wide pan or pot with a lid

Ingredients

US Customary - Metric

2 tablespoons olive oil
8 large scallops
1 large onion, thinly sliced
1 fennel bulb, trimmed & thinly sliced, reserving some fronds for garnish
4 garlic cloves, crushed
3 tablespoons tomato paste
1 tablespoon anchovy paste or 4 anchovy fillets
1 cup vermouth or dry white wine
2 teaspoons crushed red chili peppers chili flakes
14 oz can fire-roasted diced tomatoes, not drained
1 cup fish or chicken broth
1/2 teaspoon sea salt
1/2 teaspoon coarsely ground pepper
16 extra large raw shrimp, peeled & deveined leaving tails intact
1 lb squid rings & tentacles
1 lb raw mussels
buttered toast or warm bread, to serve

Instructions

Heat 1 tablespoon of oil in a medium frying pan over medium-high heat. Pat the scallops dry using paper towel. If there's a small muscle on the side of each scallop then simply peel it off & discard. Cook scallops for 2 to 3 minutes each side until browned. Remove from pan; set aside.
Heat the remaining oil in a Dutch oven or large deep skillet over medium heat. Add the onion & fennel; cook for 10 minutes, stirring occasionally until softened. Add the garlic & cook for 1 minute until softened & fragrant.
Add tomato paste, anchovy paste & vermouth. Cook, stirring, for 2 minutes to cook off the alcohol flavor.
Add the crushed red peppers, tomatoes & their juice, broth, salt & pepper. Bring to a boil then reduce the heat to medium-low. Cook, covered, for 7 minutes; stir.

Nutrition