Seafood Stew

I could eat this often.  It's sooooo easy and sooo good.  It's almost necessary to serve it with some crusty bread and a glass of wine.   Again, my kids gobbled this up without hesitation, minus the glass of wine.  It was just one of those rainy, not so warm days that called for something warm and soothing.
There are so many other things you could put in this to tempt your tastebuds.  Fennel would be nice, but not always child friendly, which is why I stuck to fennel seeds, which by the way, are necessary in this.  Scallops, clams, or any other firm fish would work beautifully. I opted out of putting chili flakes in to save  little mouths but I would totally do it next time.  I had a few other extras I tossed in just because they were in the fridge.  I added swiss chard but you could add spinach or leave it out all together.  This is good all year round and so totally satisfying.

Fish Stew


Serves 4

1 tbsp Olive Oil
1/4 cup onion, chopped
1 celery stalk, chopped
1 med carrot, chopped
1 large or 2 med potatoes, diced
3 cloves garlic, chopped
1/4 tsp fennel seeds, crushed
1/2 cup white wine
1/2 cup low sodium chicken or fish broth
2 tbsp tomato paste
1 can good tomatoes
6-7 oz firm white fish, cut in chunks
12 shrimp (I leave the shells on to keep them moist)
Salt & Pepper
Parsley
Chili Flakes (optional)

Heat olive oil in a deep sided pan or large pot over med high heat.  Add onion, carrots and celery, season with salt and pepper to taste and saute for 2-3 minutes.  Add potatoes, garlic and fennel seed and cook for an additional 5 minutes.  Add white wine, broth and tomato paste.  Cook until tomato paste is dissolved.  Add tomatoes and gently break them up.  Simmer for at least 20 minutes.  Add the fish and the shrimp and simmer until just cooked. Check for seasoning and add if necessary.  Serve immediately and garnish with a little fresh parsley.