Seafood Stew with Fennel and Sun-dried Tomatoes

Seafood Stew with Fennel and Sun-dried Tomatoes
Seafood Stew with Fennel and Sun-dried Tomatoes Seafood Stew with Fennel and Sun-dried Tomatoes Seafood Stew with Fennel and Sun-dried Tomatoes Seafood Stew with Fennel and Sun-dried Tomatoes Seafood Stew with Fennel and Sun-dried Tomatoes Seafood Stew with Fennel and Sun-dried Tomatoes

At the Gorge, Chef Fiona cooked up some of her hearty Seafood Stew with Fennel and Sun-dried Tomatoes, an ode to the bounty of seafood in the Pacific Northwest. When enjoying the dish at home, try pairing it with the Dreaming Tree Crush.

Photographs by Aaron Farrington

Ingredients

Serves 6-8

20 each Little neck or cherrystone clams, soaked in cool water and scrubbed
2 lbs. mussels, soaked in cool water and debearded
1 lb. shrimp, wild American preferred, 16/20's, peeled and deveined
1 lb. scallops, bay or sea
1/4 c extra virgin olive oil
1 small yellow or white onion
6 cloves garlic, minced
1 head fennel, thinly sliced
Large pinch of crushed red pepper, (more if you like spice)
1 bay leaf
4 sprigs thyme
2 large tomatoes, rough chopped
1 c white wine
1 c clam juice/seafood stock
1 t salt
1/2 t pepper
1 bunch basil, leaves chopped
1 bunch parsley, leaves chopped
1/2 c sun-dried tomato puree

Shopping List

20 each Little neck or cherrystone clams
2 lbs. mussel
1 lb. shrimp, wild American preferred, 16/20's
1 lb. scallops, bay or sea
extra virgin olive oil
1 small yellow or white onion
6 cloves garlic
1 head fennel
crushed red pepper
1 bay leaf
4 sprigs thyme
2 large tomatoes
white wine
clam juice/seafood stock
salt
pepper
1 bunch basil
1 bunch parsley
sun-dried tomato puree

Directions

  1. In a large pot (with a tightly fitted lid) over medium heat sauté onions, garlic and a large pinch of salt in olive oil, about 3 minutes, until softened and fragrant.
  2. Add fennel and crushed red pepper, sauté for 1-2 minutes.
  3. Add bay leaf, thyme, tomatoes, white wine, clam juice and salt and pepper. Increase heat to medium high and bring to a boil. Reduce by 1/3.
  4. Add clams, stir and cover for 1 minute (longer for larger clams).
  5. Add mussels, stir, cover and cook for 1 minute.
  6. Add shrimp, stir, cover and cook for about 3-4 minutes.
  7. Add scallops, stir, cover and cook for about 2 minutes, (maybe longer) until shrimp and scallops are opaque and most of the mussels and clams are opened (Discard those that do not open). Turn off heat.
  8. Add basil and parsley. Stir the sun-dried tomato puree into the broth, and season with salt and pepper to taste.
  9. Serve with crusty bread, lightly toasted.