Quick Crab Stew In Fennel-Tomato Broth

By Sunset
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Ingredients

3 celery stalks, trimmed and cut in half

1/2 small white onion, quartered

1 small fennel bulb, quartered

1 tablespoon olive oil

1 cup dry white wine

1 can (14 oz.) fire-roasted diced tomatoes

1/4 teaspoon red chile flakes

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cooked crabs (1 1/2 lbs. each), cleaned, cut into quarters and shells cracked

Handful fresh oregano leaves

Handful flat-leaf parsley leaves

Handful small fennel fronds

1 loaf crusty Italian bread such as focaccia

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