Ingredients
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¼ cup extra-virgin Olive Oil
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2 Leeks
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1 red Bell Peppers
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1 Fennel Bulb
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2 Shallots
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4 Garlic
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3 Tomato
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1 teaspoon Fennel Seeds
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4 cups Chicken broth
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24 hard-shell Clams
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1 pound White Fish
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1½ pounds Shrimp
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1/3 cup chopped fresh Basil
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Salt
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freshly ground Black Pepper
Directions
A catch-of-the-day stew is a coastal favorite, no matter where the coast. This one has the characteristic flavors of the Mediterranean, though it bears a small similarity to gumbo. Serve with a crusty loaf of bread.
Steps
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1
Done
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Heat the oil in a large saucepan or Dutch oven over medium-high heat. Sauté the leeks, bell pepper, fennel, shallots, and garlic in the oil until tendercrisp, about 5 minutes. |
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2
Done
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Add the tomatoes, fennel seeds, and broth. Bring to a boil, then reduce the heat and simmer for 10 minutes. |
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3
Done
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Add the clams to the broth, cover, and simmer for 5 minutes. Add the white fish and simmer for another 5 minutes. Then, add the shrimp, cover, and cook until the shrimp turn pink, about 5 minutes. |
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4
Done
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Stir in the pesto. Season to taste with salt and pepper. Discard any clams that have not opened. |
