Seafood Broccoli Rabe Stew
This healthy and hearty stew boasts wonderful seafood flavor, the perfect complement to spicy and bitter broccoli rabe. A rich, aromatic tomato – seafood broth serves as the base for mussels, shrimp, and plenty of rabe. Salty olives, bright lemon zest, and plenty of fresh herbs round out this perfect (and perfectly elegant) stew – just don’t forget plenty of toasted bread for sopping up the juices.
Recipe by Erin McDowell
Erin is an expert in food media: cooking, writing, and styling all things delicious. She is the recipe editor for PureWow, a test kitchen manager for Food52, and author of cookbook The Fearless Baker.
Ingredients
- 1 Tbsp. extra virgin olive oil
- 2 Leeks, halved and thinly sliced
- 1 Bulb fennel, quartered, cored, and thinly sliced
- 3 Cloves garlic, minced
- 2 Tbsp. tomato paste
- ½ Cup white wine
- 4 Cups seafood or vegetable broth
- 1 (14 oz.) can crushed tomatoes (about 2 cups)
- 1 Cup pitted green olives
- 1 Lb. shrimp, peeled and deveined
- 1 ½ pounds mussels, scrubbed and debearded
- 1 Bunch broccoli rabe, trimmed into bite size pieces
- 1 Tsp. salt
- ¾ Tsp. freshly ground black pepper, plus more for garnish
- 4 Tbsp. fresh chopped herbs (such as parsley, cilantro, and mint, or a combination)
- Zest of 1 lemon
- 6 Slices grilled or toasted baguette
Directions
1. In a large soup pot, heat the olive oil over medium heat. Add the leeks and fennel and cook until wilted and fragrant, 4-5 minutes. Add the garlic and cook 1 minute more.
2. Stir in the tomato paste and cook for 2-3 minutes, until the tomato paste begins to brown slightly.
3. Add the white wine, broth, and crushed tomatoes and bring to a simmer over medium low heat. Simmer until good flavor develops, 25-30 minutes.
4. Stir in the olives, shrimp, mussels, and broccoli rabe, ensuring it is all submerged in the broth. Cover the pot and simmer over medium low heat until the shrimp is pink and opaque, the mussels are open, and the broccoli rabe is tender-crisp, 4-5 minutes. Season the soup with salt and pepper.
5. To serve, ladle the soup into bowls and garnish with additional freshly ground black pepper, a sprinkling of fresh herbs, and a bit of lemon zest. Serve with toasted bread.
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