Festive Fish Stew
Perfect for entertaining, hearty and luscious seafood stew is all about the ingredients, starting with amazing quality olive oil. Get the freshest catch you can from your local fishmonger, and the rest is a piece of cake! Best served with a glass of wine and a hunk of crusty French bread, we hope this dish earns a place on your list of holiday classics.
½ cup La Tourangelle Extra Virgin Olive Oil
- 1 large onion, coarsely chopped
- 1 cup thinly sliced fennel (about 1 medium bulb)
- 6 cloves of garlic, minced
- 1 tablespoon fresh thyme, chopped fine
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- 2 bay leaves
- Kosher salt and pepper
- 1 ½ cups dry white wine
- 1 cup clam juice
- 1 cup water
- 1-28oz can of whole San Marzano Tomatoes, crushed with their juice
- ~20 littleneck clams, scrubbed well
- 1 lb. Halibut or other firm white fish, cut into 8 filets
- 1 ½ lbs. Peeled and deveined shrimp
- Optional - 3/4lb. - 1 lb. Cooked lobster meat
- ¼ cup chopped fresh parsley
- In a large Dutch oven or stock pot, heat olive oil over medium heat. Add onions, fennel and garlic and sauté for about 5 minutes or until vegetables are soft and translucent. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
- Add tomatoes, wine, clam juice and water to the pot and bring to a boil. Reduce heat and allow stew base to simmer for 10 minutes uncovered.
- Add the littlenecks to the stew and cover. Simmer for 10 minutes or until the clams open.
- Season the halibut with salt and pepper and then place it and the shrimp into the stew and cover. Simmer 2 – 3 more minutes. Stir in the cooked lobster meat and allow stew to cook for 1 more minute, then remove from heat.
- Season stew with salt and pepper to taste and serve piping hot, topped with a sprinkle of fresh parsley and crusty French bread for sopping up the tasty broth.