This rustic tomato stew is brimming with delicious fresh seafood in a tomato and wine broth that tastes like the sea. We upped it a notch by using large shrimp and fresh lobster meat! Serve with crusty bread to mop up all the soup! It’s a deeply satisfying meal that’s always a hit around here!
- 1 pound cooked large shrimp, peeled and deveined
- 1 fresh lobster, shell and meat separated – approximately 1.5 lbs
- 10 wild caught Canadian Sea Scallops
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- 3 tablespoons olive oil
- 1 medium fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 3 large garlic cloves, chopped
- 2 celery sticks, chopped
- 2 carrots, chopped
- 2 teaspoons salt
- 1 teaspoon dried crushed red pepper flakes, plus more to taste
- 1/4 cup tomato paste
- 1.5 cups (28-ounce) can diced tomatoes in juice
- 1.5 cups dry white wine, more for drinking
- 5 cups lobster stock, (or use fish stock or chicken broth see notes)
- 1 bay leaf
- 1 pound manila clams, scrubbed
- 1.5 pounds assorted firm-fleshed fish fillets – halibut or salmon, skinless and cut into 2-inch chunks
- 1 lemon, wedged (optional)
- 1 spring dill, for garnishing
- 1 spring cilantro, for garnishing
- In a heavy bottomed pot or dutch oven, heat oil over medium-high heat and let it simmer.
- Add onions, shallots and fennel and saute until the onion is translucent – about 10 minutes.
- Add garlic, carrots and celery and continue to saute.
- Add crushed red pepper flakes.
- Stir in tomato paste.
- Add diced tomatoes with their juices and white wine. Let the wine reduce by half, then add fish stock and bay leaves.
- Cover and simmer for 30 minutes until the flavours come together.
- Taste and adjust salt.
- Bring the broth to a simmer and add in fish and seafood – large shrimp, lobster meat, manila clams, fish filets. Adding the longest cooking fish first and the quickest cooking ones last. Simmer for 5 minutes.
- Add a squeeze of lemon (if desired). This brightens the soup broth.
- Stir in fresh herbs right before serving and some for garnishing
- Serve with toasted crusty bread (optional but recommended)