Ultimate Feast of the Seven Fishes Stew
Recipe GLPR9fed9f8582e755
A luxurious seafood stew featuring seven varieties of the sea: scallops, salmon, white fish, clams, mussels, shrimp, and anchovies. This Mediterranean-inspired dish combines briny shellfish with delicate fish, aromatic fennel, and a rich tomato broth brightened with white wine and orange zest. Cooked gently to preserve the tender texture of each protein, this elegant stew is perfect for special occasions.
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Ingredients
½ pound Medium dry-packed scallops
½ pound Skinless salmon fillet, cut into 1½-ounce pieces
½ pound White-fleshed fish fillet, cut into 1½-ounce pieces
1 tablespoon Olive oil
½ cup Dry white wine
½ cup Water
12 Littleneck clams, scrubbed clean
1 pound Fresh mussels, cleaned and debearded
1 ounce Canned anchovy fillets, chopped with reserved oil
1 Medium fennel bulb, cored and sliced thin
Fennel fronds, for garnish
4 Garlic cloves, minced
1 teaspoon Fresh orange zest
28 ounce Unsalted crushed San Marzano tomatoes, canned
to taste Crushed red pepper
½ pound Peeled and deveined raw medium shrimp
Directions
Prepare the seafood: Pat the scallops dry with paper towels. Cut the salmon and white fish into 1½-ounce pieces if not already done. Peel and devein the shrimp if necessary. Scrub the clams under cold water and clean the mussels by removing the beard and rinsing. Set all seafood aside.
Prepare the aromatics: Core the fennel bulb and slice it thinly, keeping the fronds aside for garnish. Mince the garlic cloves. Zest the orange and set aside.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.
Add the sliced fennel to the pot and sauté for 3-4 minutes, stirring occasionally, until it begins to soften slightly.
Pour in the white wine and water, then add the chopped anchovies with their reserved oil. Stir well to combine. Bring the liquid to a simmer.
Add the canned crushed San Marzano tomatoes to the pot, stirring to incorporate. Simmer for 10 minutes to allow the flavors to meld. Season with crushed red pepper to taste.
Add the scallops and white fish pieces to the simmering broth. Cook for 4 minutes.
Add the salmon pieces and cook for another 3 minutes.
Add the shrimp to the pot and cook for 2 minutes until they begin to turn pink.
Add the scrubbed clams and cleaned mussels to the stew. Cover the pot partially and simmer until the clams and mussels open, about 5-7 minutes. Discard any clams or mussels that do not open.
Stir in the orange zest. Taste and adjust seasoning with crushed red pepper as needed.
Ladle the stew into bowls, distributing the seafood evenly among servings. Garnish each bowl with reserved fennel fronds and serve immediately.
