Provencal shellfish stew

  • Preparation Time15 mins
  • Cooking Time45 mins
  • Serves4
  • DifficultyMedium
2 tbsp extra-virgin olive oil
1 medium onion, diced
1/2 medium head fennel, diced
4 cloves garlic, smashed
1/4 tsp red pepper flakes, or to taste
Pinch saffron threads
1 bay leaf
190ml dry white vermouth
1 (400g) tin plum tomatoes, with their juice
190ml water
2 (2.5 by 8cm) strips fresh orange zest
12 littleneck clams, scrubbed
225g medium sea scallops, foot removed, if necessary
225g medium prawns, peeled and deveined
1 tsp red wine vinegar
25g chopped fresh parsley leaves
1) Heat the olive oil in a large soup pot over medium heat. Add the onion and fennel and cook, stirring occasionally, until the vegetables are golden, about 5 minutes. Add the garlic, pepper, and saffron and cook another minute. Stir in the vermouth and simmer until reduced by about half. Lightly crush the tomatoes through your fingers into the pot; stir in their juices, add the water, orange zest, bay leaf, cover, and simmer until the flavours come together, about 20 minutes.

2) Adjust the heat so that the broth simmers briskly. Stir in the clams, cover the pot, and cook until they just begin to open, 6 to 8 minutes. (To keep the clams from overcooking, transfer any fully opened ones to a bowl.) Add the scallops and prawns and cook, uncovered, until they are just cooked through and opaque, 2 to 3 minutes more. Stir in the vinegar, parsley, and return any of the cooked clams along with their juices. Season with salt, if needed. Divide stew and shellfish among 4 warm bowls. Serve.

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