Posting this for a few reasons, but firstly is was delicious. Secondly, i love making soups and stews as they make sooo much, and leftovers are bonus points to me, especially ones that freeze well. Second pic shows a full dutch oven. Thirdly, it was on a whim. Was at grocery store, and wanted to make something with seafood as i have a lobster tail and some wonderful shrimp on hand. i pulled up chatgpt and after some back and forth, this recipe was provided. I’ll post recipes in comments. I included my own additions (carrots, celery, beans, kale) to the provided recipe.
by in2woods
3 Comments
Ingredients:
3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
3 carrots chopped
3 stalks celery chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
1 teaspoon dried crushed red pepper flakes
1 teaspoon Aleppo. pepper
1-2 TBS Greek Freak or similar
1/3 cup tomato paste
1 (28-oz) + 1 (14 oz) can diced tomatoes in juice
1 can black beans, drained and rinsed
1 can butter beans, drained and rinsed
1 1/2 cups dry white wine
4 cups fish stock (or 1 cup clam juice mixed with 3 cups water)
2 bay leafs
1 pound little neck clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds mixed firm-fleshed fish fillets (such as halibut, salmon, or cod), cut
into 2-inch chunks
Optional: 1/2 pound scallops or lobster meat
Kale, chopped
Freshly ground black pepper
1/2 cup chopped fresh basil or parsley
2 tablespoons lemon juice
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the fennel, onion,
shallots, and carrots. Sprinkle with salt and sauté until the onion is translucent, about 10 minutes. Add the garlic, celery, and red pepper flakes/Aleppo/Greek Freak, and sauté 2 minutes.
2. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock,
beans, and bay leafs. Cover and bring to a simmer. Reduce the heat to
medium-low, cover, and simmer until the flavors blend, about 30 minutes.
3. Add the clams, mussels, and kale to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp, scallops (if using), and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open).
4. Season the soup with more salt and red pepper flakes to taste. Stir in the
basil and lemon juice and serve.
Oh, I could eat this for days.
This looks so good! The Portuguese have a similar seafood stew that I could just eat forever.