Shellfish Stew Provençale

2 faves
More from this source
Nutrition per serving    (USDA % daily values)
Uploaded by: Carmela Berardi


Add a comment

Ingredients for 8 servings

1 large onion, chopped

2 pounds fennel bulb (sometimes called anise, available at most supermarkets), trimmed and sliced thin

1 red bell pepper, sliced thin lengthwise

1/4 cup olive oil

the zest of 1 orange, removed in strips with a vegetable peeler

2 teaspoons minced fresh thyme leaves or 1 teaspoon dried, crumbled, plus thyme sprigs for garnish

1 bay leaf

1/4 teaspoon cayenne

1/2 teaspoon crumbled saffron threads

2 cups dry white wine

4 cups white fish stock or bottled clam juice

a 28- to 32-ounce can tomatoes, drained and chopped

2 large garlic cloves, minced

16 small shrimp, shelled and deveined

16 small hard-shelled clams cleaned

1 pound King crab legs, thawed, shelled, and the cartilage discarded

8 large sea scallops, halved, or 16 small sea scallops

2 pounds bones and trimmings of any white fish such as sole, flounder, or whiting, chopped

2 cups sliced onion

24 long parsley sprigs

4 tablespoons fresh lemon juice

1 teaspoon salt

7 cups cold water

1 cup dry white wine

You might also like

Autumn Romance Vegetable Stew Provencale
Provencale Mussels With Tomato, Garlic, Capers,...
The Kitchn
Fish Soup Provencale
Tomatoes Provençale
Nourished Kitchen
Royal Pasta Primavera Provencale
The Dr. Oz Show
Cuisses De Grenouille À La Provençale (Sautéed...
Halibut Brochettes Provençale
Tomatoes Provençale
Cooking Light
Pan-Roasted Grouper With Provençale Vegetables
Cooking Light
Provençale Pepper-Chicken Salad
Cooking Light