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Closeup of bowl of stew with shrimp, mussels, clams, fish and lobster

Seafood Stew



3 tablespoons good olive oil

1 ½ cups chopped yellow onions (2 small)

1 cup chopped fennel (1/2 large bulb)

1 cup chopped carrot

½ cup chopped celery

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 cups good white wine

1 (28-ounce) can plum tomatoes, chopped

1 quart Knocean Lobster Stock

1 tablespoon chopped garlic (3 cloves)

1 pound large Kings wild shrimp, shelled and deveined

1 pound halibut, cut in large chunks

1 pound lobster, or lobster tails

24 mussels, cleaned

24 littleneck clams

Toasted baguette slices, buttered and rubbed with garlic


Heat the oil in a Dutch oven or stockpot, add the onions, fennel, carrot, celery, salt, and pepper, and sauté over medium-low heat for 15 minutes, until the onions begin to brown.

Deglaze the pan with wine and scrape up the brown bits with a wooden spoon.

Add the tomatoes with their juices, stock and garlic to the pot. Bring to a boil, then lower the heat and simmer uncovered for 15 minutes.

Add the shrimp, halibut, lobster, mussels and clams and bring to a boil, then lower the heat, cover and cook for 5 minutes.

Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open.

Season to taste.

Serve ladled over 1 or 2 slices of toasted Tuscan bread.