Seafood Stew with Marinara Sauce

Time to cook

About 15 minutes

Servings

Serves 6–8

Ingredients

• 1 lb halibut, cut into 2 oz portions
• 1 lb mussels
• 1 lb clams
• 8 U10 diver scallops, cleaned
• 1 jar Marinara
• 2 stalks celery, small diced
• 1 head fennel, small diced
• 2 cloves garlic, sliced
• 1 red onion, julienned
• 1 cup Pinot Grigio
• Grapeseed oil
• Italian parsley, rough chopped
• extra virgin olive oil (for garnish)
• Salt & black pepper, to taste

Method

• Heat grapeseed oil in a large rondeau over medium-high until shimmering.
• Add fennel, onion, and celery; sauté to soften.
• Add mussels, garlic, and white wine; cover and steam 2 minutes until mussels open. Remove mussels to a bowl (leave liquid in pot).
• Add clams and Marinara; cover and steam 3 minutes.
• Add halibut and scallops; cover, lower to a simmer, and cook about 3 minutes until cooked through.
• Add mussels back in and stir. Garnish with parsley.
• Serve in a large shallow bowl; drizzle with extra virgin olive oil.
• Serve with crusty toasted Italian bread and/or Bucatini.