Even if you haven’t had a chance to be beachside yet this summer, this season-perfect seafood stew–brimming with shrimp, scallops, clams and mussels–is sure to transport you to the salty air and crashing waves. Recipe is courtesy of and paired with Dave Matthews’ eco-friendly Dreaming Tree wines.
Seafood Stew with Fennel and Sun-dried Tomatoes Paired With The Dreaming Tree’s Crush
Serves 6-8 people
• 20 ea. Little neck or cherrystone clams, soaked in cool water and scrubbed
• 2 pounds mussels, soaked in cool water and debearded
• 1 pound shrimp, wild American preferred, 16/20s, peeled and deveined
• 1 pound scallops, bay or sea
• 1/4 cup extra virgin olive oil
• 1 small yellow or white onion
• 6 cloves garlic, minced
• 1 head fennel, thinly sliced
• Large pinch of crushed red pepper, (more if you like spice)
• 1 bay leaf
• 4 sprigs thyme
• 2 large tomatoes, rough chopped
• 1 cup white wine
• 1 cup clam juice/seafood stock
• 1 teaspoon salt
• 1/2 teaspoons pepper
• 1 bunch basil, leaves chopped
• 1 bunch parsley, leaves chopped
• 1/2 cup sun-dried tomato puree
1. In a large pot (with a tightly fitted lid) over medium heat sauté onions, garlic and a large pinch of salt in olive oil, about 3 minutes, until softened and fragrant.
2. Add fennel and crushed red pepper, sauté for 1-2 minutes.
3. Add bay leaf, thyme, tomatoes, white wine, clam juice and salt and pepper. Increase heat to medium high and bring to a boil. Reduce by 1/3.
4. Add clams, stir and cover for 1 minute (longer for larger clams).
5. Add mussels, stir, cover and cook for 1 minute.
6. Add shrimp, stir, cover and cook for about 3-4 minutes.
7. Add scallops, stir, cover and cook for about 2 minutes, (maybe longer) until shrimp and scallops are opaque and most of the mussels and clams are opened (Discard those that do not open). Turn off heat.
8. Add basil and parsley. Stir the sun-dried tomato puree into the broth, and season with salt and pepper to taste.
9. Serve with crusty bread, lightly toasted.