1 leek, white part only, trimmed, cleaned, and minced
1 large yellow onion, minced
1 red bell pepper, cored, seeded, and minced
1 small fennel bulb, trimmed, and minced
1 green bell pepper, cored, seeded, and minced
2 celeries, minced
4 cloves garlic, finely chopped
3 cloves garlic, crushed
salt, to taste
freshly cracked pepper, to taste
6 oz tomato paste (170 g)
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon cayenne
2 cups dry white wine (480 mL), divided
4 cups fish stock (960 mL)
15 oz crushed italian tomato (425 g), 2 cans
3 bay leaves
½ lb sea scallop (225 g)
½ lb shrimp (225 g), peeled and deveined
½ lb squid (225 g), sliced
½ lb halibut fillet (225 g), cut into large pieces
½ lb manila clam (225 g), scrubbed
½ lb mussel (225 g), scrubbed
sourdough bread, grilled, for serving
½ bunch fresh parsley, chopped, for garnish
Nutrition Info
Calories 1096
Fat 69g
Carbs 63g
Fiber 7g
Sugar 16g
Protein 46g
How to Make It
1. Step
In a large pot over medium heat, melt together 2 tablespoons of butter and 2 tablespoons of olive oil. Add the carrot, leek, onion, red bell pepper, fennel, green bell pepper, celery, and garlic. Season with salt and pepper. Stir and cook until the vegetables are softened, about 15 minutes.
2. Step
Scoop half of the matignon (sautéed minced vegetables) from the pan and set aside. Stir the tomato paste, basil, oregano, thyme, and cayenne into the remaining vegetables and cook until the tomato paste starts to brown, about 10 minutes.
3. Step
Next, add half of the white wine to deglaze the pan, stirring to loosen any bits stuck to the bottom of the pot.
4. Step
Add the fish stock, crushed tomatoes, and bay leaves. Stir together, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
5. Step
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season all of the seafood with salt and pepper.
6. Step
Add the scallops to the pan and sear the first side until golden brown, 3 minutes. Flip and sear on the other side for another 3 minutes. Remove from the pan and set aside. Wipe out the pan if needed.
7. Step
Add more olive oil as needed, then add the shrimp to the pan and cook for 3 minutes on one side. Flip and cook on the other side for 3 minutes more. Set aside.
8. Step
Add more olive oil and the squid to the hot pan and sauté until cooked, 5 minutes.
9. Step
Add more olive oil and the halibut to the hot pan, along with the crushed garlic and remaining 2 tablespoons of butter. Sear the halibut on one side, then flip and cook on the other side for 3 minutes. Baste the fish with the melted garlic butter as the second side cooks. Remove from the pan and set aside.
10. Step
Add the clams and mussels to the pan, pour in the remaining cup of white white, then cover the pot and steam for 5 minutes, until the shellfish pop open. Remove the pan from the heat.
11. Step
Transfer all of the cooked seafood, along with the leftover shellfish steaming liquid and reserved matignon, to the simmering stew; or plate the seafood and reserved matignon artfully in wide bowls and pour the hot stew over the top.
12. Step
Serve with grilled sourdough bread and garnish with parsley.
