Simple & Delicious Seafood Stew

A rustic and hearty fish stew that comes together in about 30 minutes once all of the prep work is done.

I have been making some version of this seafood stew for years, and this one (which is the simplest) is my favorite! It is rustic and hearty, but still a bit elevated because of the delicate seafood. Check out my ingredient notes below for tips on how I keep this recipe easy to make any day of the week.

Ingredient Notes:

• Stock: You can use a seafood stock for this dish, but I prefer the milder taste of chicken broth. Pacific Foods organic chicken stock is my favorite.

• For the potatoes: A bag of petite gold or red potatoes is a great option. They usually come in 1.5 lb bags so you won't need the whole bag. You can cut them into halves or quarters depending on the size...no need to peel them.

• For the fish: I buy 6 oz portions of frozen seafood from Wild Alaskan Company so I always have some in the freezer. I love that they are pre-portioned! I used 4 six ounce portions for this dish, 2 halibut and 2 cod. Any firm white fish works well and you can use any combo or stick with one type. I have used salmon as well which is also very tasty! You can also buy good frozen seafood at Wild Fork Foods or Trader Joe's. There is no need to thaw your seafood way ahead of time. I pull my seafood out of the freezer when I start making my stew. I take it out of the package and give it a quick rinse in cool water and let it sit while I cook the veggies. Within a short amount of time, it is ready to cut into chunks with a sharp knife (it will still be frozen). Then I set it aside until it is ready to add to the stew.

• For the shrimp: My favorite shrimp to use in most every dish is Wild Argentinian shrimp. They are the tastiest shrimp I have found. I buy mine at Costco, Wild Fork, and Trader Joe's. Same as the fish, they just need a quick rinse and within a few minutes they are thawed enough to cut in half and set aside with the fish until you are ready to cook them.

Simple & Delicious Seafood Stew

Makes 4 hearty servings

Ingredients:

• 1/4 cup extra virgin olive oil

• 1 medium sweet onion, chopped

• 1 fennel bulb, chopped

• 4 garlic cloves, minced

• 1 lb red or gold potatoes, cut into 1" cubes (no need to peel first...this is a rustic dish!)

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp red pepper flakes

• 1/2 cup dry white wine

• 3 cups organic chicken broth

• a few sprigs of thyme, bundled and tied with kitchen twine (or sub a tsp of dried thyme)

• 2 bay leaves

• 1 14 oz can of crushed tomatoes

• salt and pepper to taste

• 24 ounces (1.5 lbs) of firm white fish (like halibut, cod, or sea bass) cut into large 1.5" pieces

• 1 lb of shrimp (med - large, about 24-30 per pack), cut in half

• zest of 1 lemon

• large handful of fresh chopped parsley

• lemon wedges to serve

Directions:

1. Heat the olive oil in a Dutch oven over medium heat and sauté the onion and fennel for about 5 minutes. Add the minced garlic, potatoes, dried oregano & basil, and red pepper flakes and cook for another minute or two.

2. Add the white wine and let it simmer for a minute. Add the chicken stock, thyme bundle, and bay leaves and bring to a good simmer. Keep at a simmer, uncovered, stirring occasionally, for about 15 minutes or until the potatoes are tender.

3. Once the potatoes are cooked through, I like to mash a few of them with the back of a spoon against the side of my pot to add a little thickness and body to the stock...this is optional but I think it adds a nice texture.

4. Stir in the canned tomatoes and some salt and pepper to taste. Be generous with the salt...probably 2 teaspoons to start (depending on how salty your stock is) and then add more as needed. Bring back to a simmer, then add the cut-up pieces of fish to the pot and simmer for 5 minutes. Add the shrimp and simmer for 3-5 more minutes, or until they are just cooked through.

5. Turn off the heat and add the chopped parsley and lemon zest and more salt if necessary. Serve with lemon wedges and crusty sourdough bread.