Serves: 4 to 6
Serving size: 2 cups
Calories per serving: 256
Don’t be intimidated by the number of ingredients in this dish—the long list is evidence that you are in for a flavor explosion. This super-simple recipe is one of my favorite one-pot wonders! Typically, one-pot wonders require a slew of ingredients, but the time-saver here is that you throw all your ingredients in the pot or slow cooker and let the stew simmer away.
If the cost of seafood is too expensive or if you are allergic to shellfish, swap it out for chicken and savory turkey sausage. If you are a vegetarian, this recipe works amazingly with white beans as well.
My favorite way to cook this dish is using a slow cooker. If you don’t own one, a large stockpot works just as well. We will use a stockpot for this recipe because not everyone owns a slow cooker.
2 tablespoons olive oil
6 garlic cloves, minced
¼ teaspoon red pepper flakes
1 leek, cleaned well and chopped
1 small fennel bulb, chopped
1 teaspoon finely chopped fresh thyme
1 cup halved cherry tomatoes
2 bay leaves
3 cups low-sodium chicken stock
1 cup bottled clam juice
2 tablespoons fresh lemon juice
2 tablespoons tomato paste
½ cup white wine
½ pound medium shrimp, peeled and deveined
½ pound white-fleshed fish (halibut, cod, etc.), cut into 1½-inch pieces
¾ pound mussels, scrubbed and debearded (ask your seafood attendant at your grocery store to handle this for you)
2 tablespoons coarsely chopped fresh parsley
In a large stockpot, heat the olive oil over medium-high heat. Add the garlic, red pepper flakes, leek, fennel, thyme, tomatoes, and bay leaves. Cook for 3 to 4 minutes, or until the vegetables are soft. Reduce the heat to medium and add the stock, clam juice, lemon juice, tomato paste, and wine. Stir to incorporate and simmer for 15 to 20 minutes.
Add the shrimp, fish, and mussels and simmer for an additional 5 minutes. Mussels should open when completely cooked. Discard any that do not open.
Right before serving, add the parsley and ladle into bowls. Enjoy!