Delicately cooked seafood served in a flavorful tomato broth; perfect for seafood enthusiasts!
1 fennel bulb; coarsely chopped
1 cup white wine
salt & pepper
2.5 pounds cherry tomatoes; halved
1/4 cup tomato paste
4 cups chicken stock
1 tablespoon sugar
2 slices rye bread; halved
1/2 pound mussels; cleaned and debearded
1/2 pound clams; cleaned and debearded
1/2 pound tilapia; cut into 2-inch squares
1/2 pound shrimp; shelled and deveined
1/4 cup coriander; minced
Heat a drizzle of olive oil in a large pot over medium heat. When hot, saute chopped fennel until fragrant and browned, about 3 minutes; season with salt and pepper.
Then, add white wine and turn up the heat to high. Cook until the half of the liquid has evaporated.
Add in cherry tomatoes, tomato paste, and chicken stock. Bring to a boil and simmer over medium heat with the lid on, leaving a small crack for the steam to escape, for 25 minutes. Season with salt and sugar to taste.
Meanwhile, season rye bread with olive oil, salt, and pepper.
Then, heat a non-stick pan over medium heat. When hot, toast rye bread until golden brown on both sides, about 4 minutes for the first side, and 2 minutes for the second. Set aside.
To the large pot, add mussels and clams and simmer on high heat for 4 minutes.
Remove mussels and clams from the stew and add in tilapia and shrimp. Simmer for an additional 5 minutes, or until the seafood has cooked through.
Return the clams and mussels to the pot. Lastly, stir in coriander leaves just before serving.