Summer Seafood Stew


1 medium onion, finely chopped
3 cloves garlic, minced
1/2 cup finely chopped celery
2 pinches saffron
1/4 cup olive oil
2 large tomatoes, chopped
3 cups tomato puree
2 teaspoons Tabasco sauce
6 to 8 cups water
1 pound mussels, shells scrubbed clean
18 littleneck clams
1 pound shrimp, peeled and deveined
1 to 1-1/2 pounds of white fish (such as halibut, cod, or haddock), cut into large pieces
1/4 cup chopped fresh parsley
2 teaspoons fresh thyme
2 teaspoons grated orange peel
1 1-1/4-pound lobster, cooked, with meat removed (optional)
1-1/2 teaspoons salt
1 teaspoon pepper
1 bulb fennel, quartered and very thinly sliced
Garnish: thyme sprigs
Toasted garlic bread


In a heavy-bottomed soup pot over medium heat, saute onion, garlic, celery, and saffron in olive oil until onion is translucent, about 5 minutes. Add tomatoes, tomato puree, Tabasco sauce, and water. Simmer together 8 minutes longer. Add mussels, clams, shrimp, fish, parsley, thyme, and orange peel. Simmer together until fish flakes easily and clams open. Chop lobster meat, if used, and add to pot with salt and pepper; cook until lobster is just warmed. Add salt and pepper to taste. Serve in large bowls with sliced fennel sprinkled over top. Garnish with thyme sprigs and serve with toasted garlic bread.


8 servings

Preparation Time

60 Minutes

Total Time

80 Minutes

Leave a Comment