Serves 4
55 min
The Ultimate Summer Seafood Stew
Recipe GLPRa02347cfaad5ac
A vibrant, aromatic seafood stew brimming with tender mussels, succulent prawns, and flaky white fish. Chorizo adds savory depth while fennel, garlic, and white wine create a light but flavorful broth. Perfect for a special dinner, garnished with fresh parsley and served alongside crusty bread.
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Ingredients
8 ounces ground chorizo
2 cups finely diced fennel (about one large bulb)
1 cup finely diced onion (about half a large onion)
4 garlic cloves, smashed and roughly diced
2 tablespoons tomato paste
1 cup dry white wine
4 cups chicken stock (or good fish stock)
1 teaspoon fish sauce (omit if using fish stock)
2 large tomatoes, diced
8 ounces firm white fish (halibut, tilapia, mahi mahi, or salmon), cut into chunks
1 pound fresh or frozen mussels, cleaned
1 pound large raw prawns, peeled and deveined
¼ teaspoon cracked black pepper
⅓ cup fresh flat-leaf parsley, chopped
1 lemon, cut into wedges
2 tablespoons olive oil
1 loaf crusty bread, sliced
Salt to taste
Directions
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add the ground chorizo and cook, breaking it up with a wooden spoon, until it begins to brown and renders its oils, about 4–5 minutes.
Stir in the diced fennel, onion, and garlic. Sauté for 5–6 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Add the tomato paste and stir well to coat the vegetables. Cook for 1–2 minutes to allow the paste to caramelize slightly.
Pour in the white wine, scraping up any browned bits from the bottom of the pot with your spoon. Simmer for 2–3 minutes to reduce slightly and evaporate some alcohol.
Add the chicken stock and fish sauce (if using chicken stock). Bring the mixture to a gentle simmer.
Stir in the diced tomatoes and cracked black pepper. Simmer uncovered for 10 minutes to allow flavors to meld and broth to develop.
Add the fish chunks and place them gently into the simmering broth. Cook for 4–5 minutes until the fish is nearly cooked through.
Add the mussels and prawns to the pot, stirring gently to distribute them evenly. Simmer for 5–7 minutes until the mussels have opened (discard any that do not open), the prawns are opaque and firm, and the fish reaches an internal temperature of 165°F.
Taste and adjust seasoning with salt as needed. Stir in most of the chopped parsley, reserving some for garnish.
Ladle the stew into bowls and garnish with remaining fresh parsley. Serve immediately with lemon wedges and crusty bread on the side.
