Recipes

Shrimp and Clam Stew in Tomato-Fennel Broth

Photo by Rush Jagoe

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yields

6 servings

    Tomato-Fennel Broth
  • 2 tablespoons olive oil
  • 2 cups diced fennel bulb
  • 1 cup diced onion
  • 1 cup diced celery
  • 6 cloves garlic, sliced
  • 1 teaspoon red pepper flakes
  • 2 cups chopped canned tomatoes, liquid reserved
  • 1 cup white wine
  • 4 cups chicken stock, water, or seafood stock
  • 1 teaspoon spanish paprika
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Shrimp and Clams
  • 2 tablespoons olive oil, plus more for finishing
  • 2 cups diced chorizo
  • 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 chopped parsley for garnish
  • 1 lemon, halved
steps

Make the broth:

  1. Heat olive oil in a small stockpot over medium heat. Add fennel, onions, celery, garlic, and red pepper flakes. Sauté until vegetables have softened, about 5 minutes.
  2. Add tomatoes and cook 5 minutes, then add white wine and cook for 5 minutes more.
  3. Add stock, paprika, salt, and pepper and simmer over medium heat until reduced by a quarter and all flavors are incorporated, about 30 minutes.

Prepare the shrimp and clams:

  1. Heat olive oil in a deep, wide pan. Add chorizo and cook for 5 minutes, browning lightly.
  2. Add shrimp and clams and season with salt and pepper. Sauté for another 3 to 4 minutes, tossing seafood in chorizo oil, then add white beans and prepared tomato-fennel broth.
  3. Cover and simmer over low heat until all clam shells are open and shrimp is cooked, about 5 to 10 minutes. Season to taste.
  4. Discard any unopened clams and serve in a large bowl, garnishing with chopped fresh parsley, a drizzle of olive oil, and a squeeze of fresh lemon juice.
  • From chef Alex Harrell of Angeline, New Orleans, Louisiana

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