You are here

Red Wine Seafood Stew

the.instructor's picture
  Fish heads and bones 2 Pound (Preferably A Lean White Fish—Rock Cod, Sea Bass, Snapper, Flounder, Halibut)
  Green onions 1 Bunch (100 gm)
  Fennel bulb 1 Large (Sweet Anise)
  Dry red wine 325 Milliliter (Cabernet / Zinfandel)
  Water 1 1⁄2 Cup (24 tbs)
  Tomatoes 1 Pound, peeled, seeded, and chopped
  Saffron/1 teaspoon mexican safflower threads 1 Pinch
  Bay leaf 1
  Cracked peppercorns 1 Teaspoon
  Olive oil 2 Tablespoon
  Mussels 18 , scrubbed and debearded
  Chopped garlic 2 Tablespoon
  White fish fillet 1 1⁄2 Pound, cut in 1/2-inch cubes (Mild Fish)
  Squid 1 Pound, cleaned, sacs flattened and cut into strips

1 Clean the fish heads and bones thoroughly, removing the gills (if present) and any traces of blood or organs. Split the heads if large. Place the heads and bones in a nonalu-minum stockpot.

2 Trim green tops and roots from the green onions. Roughly chop the trimmings and add them to the stockpot. Trim the green tops from the fennel bulb and add 1/2 cup of these trimmings to the pot. Add wine, water, half the tomatoes, saffron, bay leaf, and peppercorns and bring to a boil. Reduce heat, and simmer for 30 to 45 minutes.
3 While the stock is simmering, trim the root end from the fennel bulb, split bulb in half lengthwise, and slice crosswise into 1/4-inch slices. Slice green onions into 1/2-inch sections and set them aside with the tomatoes.
4 Strain the finished stock through a fine-mesh strainer.
5 In a heavy, 8-quart, covered saucepan or casserole heat oil over moderate heat. Add sliced fennel and cook for a minute or two in the oil, then add about 1/2 cup of stock. Cover and let fennel steam until just tender, about 7 to 8 minutes.
6 Add mussels, garlic, and remaining tomatoes to the pan. Cover, bring to a boil, and steam until the mussels open, about 6 minutes. Add the remaining stock and fish, and simmer until the fish is opaque, 3 to 5 minutes, depending on the density of the fish. Add the squid to cook for the last minute.

7 Serve in shallow bowls with crusty French bread. Add hot-pepper sauce to taste, if desired.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

Rate It

Your rating: None
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3298 Calories from Fat 836

% Daily Value*

Total Fat 94 g144.5%

Saturated Fat 7.5 g37.7%

Trans Fat 0 g

Cholesterol 1607.7 mg535.9%

Sodium 2015.9 mg84%

Total Carbohydrates 120 g40%

Dietary Fiber 18.4 g73.8%

Sugars 17.9 g

Protein 414 g828.4%

Vitamin A 178% Vitamin C 321.4%

Calcium 93.1% Iron 338.5%

*Based on a 2000 Calorie diet

Red Wine Seafood Stew Recipe