Summer Seafood Stew

Summer food Stew in an exceedingly light-weight and tasteful tomato-fennel broth with smoky chorizo. Serve with Crusty Bread to mop up all the tasteful juices! For a Gluten-free possibility, rather than bread add cannellini beans!

Though summer formally arrives in an exceedingly few days, nights ar still cool within the geographical area and this  Summer food Stew appears the proper meal to assist bridge the gap.  Light, bright and filled with flavor,   the fennel-tomato broth makes for a delicious base, landing somewhere mediate Boullabasie and Cioppino. Caramelized fennel adds a delicate sweetness, recent tomatoes add piquancy, whereas chorizo (or soy chorizo)  kicks up the flavour by adding the proper quantity of warmth and wholeheartedness.

Serve this with crusty bread to mop up all the juices, this can be the proper dinner. If choosing gluten- free, strive adding cannellini beans for a touch further wholeheartedness rather than  the bread. If you're economical within the room, this may be created in half-hour. The tasteful fennel- tomato broth also can be created ahead and cold,  and after you ar able to eat, heat it au courant the stove and end by adding the food. Viola.

Good crusty bread is definitely created by buying a high quality loaf of bread ( i favor rosemary or whole cooked garlic) and slicing it into thick slices. Place on a sheet pan and drizzle with oil. Place in an exceedingly hot kitchen appliance till gently bronzed.

Ingredients

• 6–8 ounces crumbled shorizo
• 2 cups finely diced fennel ( one large bulb)
• 1 cup finely diced onion ( half a large onion)
• 4 garlic cloves, smashed and roughly diced
• 2 T tomato paste
• 1 C dry white wine
• 4 Cups Chicken Stock ( or a good fish stock)
• 1 tsp fish sauce ( leave out if using fish stock)
• 2 medium tomatoes- diced ( or one can of diced tomatoes and juices)
• 8 oz firm fish like halibut, talapia, mahi mahi, or salmon
• 1 lb mussels ( or sub clams)
• 1 lb large prawns, raw, peeled and de-veined ( or sub scallops)
• ½ teaspoon chili flakes or cayenne
• salt and pepper to taste
• ½  cup chopped flat leaf parsley
• 1 lemon
• Crusty Bread or 1 Cup of Cannellini Beans

Instructions

1. In a large heavy bottom deep skillet or Dutch oven, brown 6-8 ounces chorizo in a little olive oil. (Remove from casing and break up or crumble into small bite size pieces). Once browned, set aside. Pour off the fat, wipe out skillet with paper towel.
2. In same skillet, heat 2 T olive oil on med high heat. Add fennel, stirring often for about 3 minutes. Add onion, turn heat down to med and saute both until tender, about 8-10 minutes. Add garlic, sauté 3 minutes, stirring occasionally, until garlic starts turn golden. Add tomato paste. Turn heat up to high, constantly stirring, until paste darkens, about 3 more minutes. You are basically frying the paste to deepen the flavor of the dish.
3. Add white wine and turn heat down to medium high, stirring until it cooks down by half, about 2 minutes. Add chicken stock, tomatoes, browned chorizo, and fish sauce and bring to a simmer.
4. Add salt and pepper to taste, and chili flakes. If using chorizo, the broth may be salty enough- each chorizo is different. Squeeze with half the lemon. Taste. You want the broth to taste rich and flavorful.
5.  Add fish, simmer a couple minutes and add prawns, simmer a couple minutes, then add mussels. Remember the larger the prawns or mussels or fish pieces the longer they take to cook, so look at all your seafood ingredients and determine which will take the longest to cook, putting them in first.
6. Taste, adjust salt and lemon to your preferences.
7. Divide among bowls and Finish with the fresh parsley.

Recipe From : Feasting At Home