Summer Seafood Stew
Recipe type: Seafood
Cuisine: American
Serves: 6-8
  • 4 Tbs. olive oil
  • 1 large yellow onion, diced
  • 1 large fennel bulb, trimmed, cored and thinly sliced, fronds
  • reserved for garnish
  • 1½ Tbs. tomato paste
  • 2 tsp. minced garlic
  • ½ cup white wine
  • 2 Tbs. Pernod (optional)
  • 4 cups vegetable or fish stock
  • 1 can (14 oz.) crushed tomatoes
  • 2 bay leaves
  • 1 large fresh thyme sprig
  • 1½ lb. red potatoes, peeled and cut into ½-inch dice
  • Kosher salt and freshly ground pepper, to taste
  • 2 lb. monkfish cut into 1- to 2-inch chunks
  • 1½ lb. jumbo shrimp, peeled and deveined
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Big thick chunks of french bread
  1. Warm 2 Tbs. of the olive oil in a Dutch oven on the stove top. Add the onion and fennel and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the tomato paste and garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and Pernod and cook, stirring, until almost reduced, 1 to 2 minutes. Add the stock, tomatoes, bay leaves, thyme and potatoes. Increase the temperature and bring the mixture to a simmer for 30 minutes. The broth can be made a day ahead for richer broth. Season with salt and pepper. Cover and cook until the vegetables are tender about 20 minutes.
  2. Meanwhile, insert a metal steamer into a pot big enough to fit the clams. Fill it with just enough water so it doesn't rise above the etal steam insert. Bring water to a simmer and add the tightly closed steamer clams. Place a lid on top of the pot so clams will steam. Steam for 5-6 minutes or until all shells pop open. Remove clams from steamer. After clams have cooled for 1 minute, use a sharp knife and cut off the "foot" of the clam, wipe the skin off the rim of the shell and replace clam meat back in shell.
  3. When ready to serve soup, add the shrimp and monkfish to the soup pot and cook until the shrimp are opaque, 2 to 3 minutes. Fold in the parsley.
  4. Ladle the stew into warmed bowls and add 3-4 steamer clams to each bowl. Garnish with fennel fronts. Serve with any delicious bread to soak up the wonderful juices of the soup.
  5. Ladle the stew into warmed bowls and garnish with fennel fronds. Serve crostini and aioli alongside. Serves 6.
Recipe by Thyme at