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Greek Seafood Stew with Tomatoes and Fennel_001

Greek Seafood Stew with Tomatoes and Fennel

Dive into the flavors of the Mediterranean with this aromatic Greek Seafood Stew, featuring a sumptuous mix of seafood simmered in a tomato and fennel broth, seasoned with fresh herbs.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine Mediterranean
Servings 4 servings
Calories 350 kcal

Equipment

  • Large pot
  • Wooden spoon
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Ingredients
  

  • 1 lb firm white fish fillets, such as cod or halibut, cut into large chunks
  • 1/2 lb large shrimp, peeled and deveined
  • 1/2 lb mussels, scrubbed and debearded
  • 1/4 cup extra virgin olive oil
  • 1 large fennel bulb, thinly sliced (reserve fronds for garnish)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup dry white wine
  • 1 can diced tomatoes, with juice 28 oz or 800 g
  • 1 cup seafood stock or vegetable broth
  • 1 Juice of 1 lemon
  • 1 teaspoon honey
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill

Instructions
 

  • Rinse the fish fillets, shrimp, and mussels under cold running water. Pat the fish and shrimp dry with paper towels, and set aside. Ensure mussels are clean and remove any that are open and do not close when tapped.
  • Heat the olive oil in a large pot over medium heat. Add the sliced fennel and chopped onion, sautéing until softened, about 5-7 minutes. Add the garlic and red pepper flakes, cooking for an additional minute until fragrant.
  • Pour in the white wine, scraping any browned bits off the bottom of the pot with a wooden spoon. Allow the wine to reduce by half, approximately 3-4 minutes.
  • Stir in the diced tomatoes with their juice and the seafood stock. Bring the mixture to a simmer.
  • Add the lemon juice and honey to the pot. Season with salt and black pepper to taste. Let the stew simmer gently for about 20 minutes, allowing the flavors to meld.
  • Add the fish chunks to the stew, simmering for 5 minutes. Next, add the shrimp and mussels, cover the pot, and cook for an additional 5-10 minutes until the shrimp are pink and opaque, and the mussels have opened. Discard any mussels that do not open.
  • Remove from heat. Stir in the chopped parsley and dill, and garnish with reserved fennel fronds. Taste and adjust seasoning if necessary.

Notes

For an even richer flavor, consider adding a pinch of saffron with the tomatoes.
If preferred, substitute the seafood stock with chicken broth or even water with a pinch of fish bouillon.
Always ensure your seafood is fresh for the best taste and texture in your stew.
Keyword Greek Seafood Stew, Mediterranean Seafood Recipe, Seafood Dinner, Tomato Fennel Stew