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Shrimp and Clam Stew in Tomato-Fennel Broth



Tomato-Fennel Broth

2 tablespoons olive oil

2 cups fennel bulb, diced small

1 cup onion, diced small

1 cup celery, diced small

6 cloves garlic, sliced

1 teaspoon chili flakes

2 cups canned tomatoes, chopped, with liquid reserved

1 cup white wine

4 cups chicken stock, water, or seafood stock

1 teaspoon Spanish paprika

1 teaspoon sweet, smoked paprika

Salt and pepper to taste

Shrimp and Clams

2 tablespoons olive oil

2 cups chorizo, diced

2 pounds shrimp, peeled and deveined

2 pounds Littleneck clams, scrubbed and rinsed

Salt and pepper to taste

3 cups white beans, cooked

½ cup parsley, chopped for garnish

Extra virgin olive oil

1 lemon, halved


  1. To make broth, heat olive oil in a small stockpot over medium heat. Add fennel, onions, celery, garlic, and chili flakes. Sauté until vegetables have softened, about 5 minutes. Add tomatoes and cook 5 minutes, then add white wine and cook for 5 additional minutes. Add stock, paprika, salt, and pepper and simmer over medium heat until reduced by a quarter and all flavors are incorporated, about 30 minutes.
  2. For the shrimp and clams, heat oil in a deep, wide pan. Add chorizo and cook for 5 minutes, browning lightly. Add shrimp and clams and season with salt and pepper. Sauté for another 3–4 minutes, tossing seafood in chorizo oil, then add white beans and prepared tomato-fennel broth. Cover and simmer on low heat until all clamshells are open and shrimp cooked, about 5– 10 minutes. Season to taste. Discard any unopened clams and serve in a large bowl, garnishing with chopped fresh parsley, a drizzle of extra virgin olive oil, and a squeeze of fresh lemon juice.
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