Seafood Stew with Sarah Carey - Martha Stewart

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth is a more affordable option that can add depth to the stew.

fish stock

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Using bouillon cubes is a cost-effective way to achieve a similar flavor.

Heat olive oil in a large pot over medium heat.

Add one minced clove of garlic and sauté until fragrant.

Prepare one head of fennel by removing the fronds and slicing it thinly; add to the pot.

Add one large chopped tomato to the pot and stir.

Season with salt and black pepper while cooking.

Cook the fennel and tomato mixture until softened, about 3-5 minutes.

Add four cups of low sodium chicken stock and bring to a boil.

Once boiling, reduce heat and let simmer until the vegetables are tender.

Add half a pound of diver scallops, 12 ounces of skinless striped bass cut into 1-inch pieces, and half a pound of medium shrimp to the pot.

Cook the seafood until opaque, about 3 minutes.

Garnish with fennel fronds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens