Shrimp and Clam Stew in Tomato-Fennel Broth

Yields
6 servings

From chef Alex Harrell of Angeline, New Orleans, Louisiana

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

Make the broth: 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. Add tomatoes and cook 5 minutes, then add white wine and cook for 5 minutes more. 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: Heat olive 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 to 4 minutes, tossing seafood in chorizo oil, then add white beans and prepared tomato-fennel broth. Cover and simmer over low heat until all clam shells are open and shrimp is cooked, about 5 to 10 minutes. Season to taste. 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.

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