This is a seafood stew that’s inspired by cioppino, the classic Italian-American stew made with tomatoes, white wine, and various fresh seafood.
In my version, I omit the wine and use three of my favorite seafood: salmon, shrimp, and scallops. I also add okra to thicken the stew and provide a daily dose of vegetables.
Btw, Imagine™ Foods makes an excellent seafood stock that can be found at Whole Foods.
- 2 tablespoons olive oil
- 1 fennel bulb thinly sliced
- 1 small yellow onion small-diced
- 4 cloves garlic minced
- 1½ teaspoons salt
- ½ teaspoon red chili flakes
- 32 ounce seafood stock (1 container)
- 28 ounce diced tomatoes (1 can)
- 1 tablespoon parsley chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon thyme dried
- ½ teaspoon oregano dried
- ¼ teaspoon allspice
- ¼ teaspoon celery salt
- 1 pound okra whole
- 1 pound salmon cut into small chunks
- 6 ounces scallops (about 6), halved
- 1 pound shrimp large, deveined and tail on
- fennel fronds for garnish
- Warm the oil in a large stock pot over medium heat. Add the sliced fennel, onion, garlic, salt, and chili flakes. Sauté for 10 minutes, stirring occasionally.
- Add the stock, tomatoes, parsley, Worcestershire, thyme, oregano, allspice, and celery salt. Bring to a boil, then simmer for 2 minutes. Add the okra, cover, and cook for 8 minutes at a low boil.
- Add the salmon chunks and scallops and let cook for 3 minutes (no need for mixture to boil again). Add the shrimp and cook for 2 minutes more. Remove from heat. Garnish with fennel fronds and serve immediately.