Description
A robust and hearty Mediterranean-inspired stew that brings together an array of fresh ocean treasures in a fragrant, tomato-based broth. With a complex base of sautéed fennel and sweet onion, this dish balances deep umami notes with a refreshing acidity provided by white grape juice. Perfectly cooked cod, shrimp, clams, and mussels create a sophisticated, restaurant-quality meal that is both nourishing and elegant for any occasion.
Ingredients
4 tablespoons unsalted butter
1 medium sweet onion, diced
1 small fennel bulb, finely diced
2 tablespoons tomato paste
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 cup white grape juice
1 (28-ounce) can petite diced tomatoes
2 cups vegetable stock
2 cups clam juice
1 bay leaf
1 lb cod, cut into chunks
1/2 lb shrimp, peeled and deveined
1/2 lb mussels, scrubbed and debearded
1/2 lb clams, scrubbed
Instructions
Melt butter in a large stockpot over medium-high heat.
Add diced onion and fennel; sauté until softened.
Stir in garlic, tomato paste, oregano, and red pepper flakes; cook for 1 minute.
Deglaze the pan with white grape juice and reduce slightly.
Add tomatoes with their juices, vegetable stock, clam juice, and bay leaf.
Bring to a simmer and cook for 15 minutes to marry the flavors.
Add the clams and mussels, cover, and cook for 5 minutes until shells begin to open.
Add cod and shrimp; simmer for an additional 3-5 minutes until fish is opaque and shrimp are pink.
Remove the bay leaf and serve immediately in shallow bowls.
Notes
Always discard any clams or mussels that fail to open during the cooking process. Use a high-quality clam juice for the best depth of flavor. Serve with crusty sourdough bread to soak up the leftover broth.
- Prep Time: 20
- Cook Time: 30
- Category: Mediterranean Diet
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 145mg