Slow-Simmered Fisherman's Wharf Stew
A deep, dark tomato base developed over time with mussels and scallops.
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Ingredients
- 1 pound Live mussels, scrubbed and debearded
- 12 pieces Large sea scallops, adductor muscle removed
- 28 ounces San Marzano whole peeled tomatoes, hand-crushed
- 1 1/2 cups Dry white wine (Vermentino or Pinot Grigio)
- 3 cups Homemade seafood fumet or high-quality fish stock
- 3 tablespoons Tomato paste
- 1/2 cup Shallots, finely minced
- 6 cloves Garlic cloves, shaved paper-thin
- 4 fillets Anchovy fillets, packed in oil
- 1/4 cup Extra virgin olive oil
- 1/2 teaspoon Red pepper flakes
- 1/4 cup Fresh flat-leaf parsley, chopped
Instructions
- 1
In a heavy-bottomed Dutch oven, heat the olive oil over medium-low heat and melt the anchovies into the oil until they dissolve completely.
- 2
Add the shallots and shaved garlic, sweating them slowly for 10 minutes without browning to develop a sweet, aromatic base.
- 3
Stir in the tomato paste and red pepper flakes, cooking for 5-7 minutes until the paste turns a deep rust color and begins to caramelize on the bottom.
- 4
Deglaze the pot with the white wine, scraping up all the fond, and reduce the liquid by half.
- 5
Add the crushed San Marzano tomatoes and seafood stock; bring to a bare simmer and cook uncovered for 45-60 minutes until the sauce is thick and dark.
- 6
Pat the scallops dry and season lightly; sear them in a separate smoking-hot pan for 90 seconds per side to create a crust, then set aside.
- 7
Increase the heat of the stew to medium, add the mussels, and cover for 3-5 minutes until all shells have opened.
- 8
Gently fold the seared scallops and parsley into the stew, allowing them to warm through for 60 seconds before serving in warmed bowls.
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