Seafood Stew with Fennel & Sundried Tomatoes
At the Gorge, Chef Fiona cooked up some of her hearty Seafood Stew with Fennel and Sundried 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 Red Blend.
- 20 each Littleneck or Cherrystone clams, soaked in cool water and scrubbed
- 2 pounds mussels, soaked in cool water and debearded
- 1 pound shrimp, wild American preferred, 16/20's, peeled and deveined
- 1 pound scallops, bay or sea
- 1/4 cup 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 cup white wine
- 1 cup clam juice/seafood stock
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 bunch basil, leaves chopped
- 1 bunch parsley, leaves chopped
- 1/2 cup sundried tomato puree
- 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.
- Add fennel and crushed red pepper, sauté for 1-2 minutes.
- 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.
- Add clams, stir, and cover for 1 minute (longer for larger clams).
- Add mussels, stir, cover, and cook for 1 minute.
- Add shrimp, stir, cover, and cook for about 3-4 minutes.
- 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.
- Add basil and parsley. Stir the sundried tomato puree into the broth, and season with salt and pepper to taste.
- Serve with crusty bread, lightly toasted.