← Nouns Cooking · American

Ingredients

• 4 tbsp Olive oil
• 1 Onion, finely chopped
• 1 small fennel bulb, thinly sliced
• 1 celery stick, finely chopped
• 4 cloves Garlic, chopped
• ½ tsp Chilli flakes
• 1 tbsp Tomato purée (paste)
• 1 tsp Dried oregano
• 250 ml dry white wine
• 800 g tinned crushed tomatoes
• 500 ml fish stock or bottled clam juice
• 2 Bay leaves
• 1 tsp salt, or to taste
• 500 g small clams, scrubbed
• 500 g Mussels, scrubbed and debearded
• 450 g firm white fish (cod, halibut or hake), cut into 4 cm chunks
• 450 g large raw prawns, peeled and deveined
• 3 tbsp Parsley, chopped
• 1 crusty sourdough or baguette, toasted, to serve (optional)

Method

1. Heat the oil in a large wide pot over medium heat. Cook the onion, fennel and celery with a pinch of salt for 8–10 min, until soft. Add the garlic and chilli flakes for 1 minute.
2. Stir in the tomato paste and oregano for 1 minute, then pour in the wine and bubble for 3 min, until reduced by about half.
3. Add the tomatoes, stock, bay leaves and salt. Simmer gently, partly covered, for 25 min, until the broth is rich; add a splash of water if it gets too thick.
4. Tip in the clams and mussels, cover and cook for 4 min. Nestle in the fish and prawns, cover again and simmer for 4–5 min more, until the shells have opened, the prawns are pink and the fish flakes.
5. Throw away any shells that stayed closed. Taste the broth for salt, scatter with parsley and ladle into big bowls with toasted bread for dunking.

Tips

• Before cooking, discard any clams or mussels with cracked shells or that stay open when tapped.
• The stew itself is gluten-free; serve it with gluten-free bread if needed.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Bon Appétit