Seafood Stew

Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Ingredients
  • 8 oz box Explore Cuisine Chickpea Risoni
  • 3 tbsp olive oil
  • 3 garlic cloves (smashed)
  • 1 yellow onion (chopped)
  • 1 head fennel (thinly sliced )
  • 2 celery stalks (chopped)
  • 1/4 tsp red pepper flakes
  • 2 tsp fresh oregano
  • 1/2 lb squid ( cleaned, sliced into 1/2 inch rings)
  • 3 tbsp tomato paste
  • 1 cup dry white wine
  • 15 oz crushed tomatoes (1 can)
  • 1 bay leaf
  • 2 cup seafood stock
  • 1/2 bunch flat-leaf parsley
  • 1 lb littleneck clams
  • 1/2 lb large shrimp (peeled and deveined with tails on)
  • 1 lb mussels
  • 1/2 lb halibut or cod (cut into 1-inch pieces)
  • Kosher salt and freshly cracked black pepper (to taste)
  • 1 baguette (sliced into ½ slices on an angle)
  • olive oil
  • 1 garlic clove (peeled)
  • 1 lemon
Instructions
  1. Add olive oil to a large Dutch oven over medium heatl. Once glistening, add onion, fennel and celery. Cook for 3-5 minutes. Season.
  2. Add red pepper flakes, fresh oregano and squid. Cook about 5 minutes.
  3. Add tomato paste and stir to coat.
  4. Deglaze with white wine. Allow to reduce by ½.
  5. Add tomatoes, bay leaf, seafood stock, parsley, juice of 1 lemon, shrimp, mussels, halibut and risoni. Stir and cover.
  6. Cook until all seafood has opened and is cooked.
  7. Toasted bread: Preheat oven to broil. Add sliced bread to sheet tray. Drizzle each slice with olive oil. Broil until golden. Remove and immediately rub with garlic. Season with salt.
  8. Serve with toasted bread
Recipe Notes

Cooking Tip: Rinse under cold water after draining to stop the cooking.