Quick Crab Stew in Fennel-Tomato Broth

Name: Quick Crab Stew in Fennel-Tomato Broth
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 397 grams can fire-roasted diced tomatoes; 3 celery stalks, trimmed and cut in half; 1 loaf crusty Italian bread such as focaccia; 237 milliliters dry white wine; 2 cooked crabs (1 1/2 lbs. each), cleaned, cut into quarters and shells cracked; 1 Handful fennel fronds; 1 small fennel bulb, quartered; 1 Handful flat-leaf parsley leaves; 1 teaspoons kosher salt; 1 Tbsp olive oil; 1 Handful fresh oregano leaves; 0 teaspoons red chile flakes; 1 smalls white onion, quartered

Quick Crab Stew in Fennel-Tomato Broth is a dairy free and pescatarian main course. This recipe serves 4. This recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 29g of protein, 7g of fat, and a total of 501 calories. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up olive oil, handful oregano leaves, chile flakes, and a few other things to make it today.

Instructions

In a food processor, chop celery, onion, and fennel.

Ingredients you will need

Celery

Fennel

Onion

Equipment you will use

Food Processor

Heat oil in a large pot over medium heat, add vegetables, and cook until softened, stirring often, about 7 minutes.

Ingredients you will need

Vegetable

Cooking Oil

Equipment you will use

Pot

Add wine, 1 cup water, tomatoes, chile flakes, salt, and pepper. Cook, covered, 8 to 10 minutes to let flavors develop.

Ingredients you will need

Red Pepper Flakes

Tomato

Pepper

Water

Salt

Wine

Add crabs and cook, covered, stirring often, until warm and fragrant, about 5 minutes.

Transfer to a large serving bowl. Whirl herbs together in food processor to chop, then sprinkle over crab and serve with warmed bread.

Ingredients you will need

Bread

Herbs

Crab

Equipment you will use

Food Processor

Bowl

Equipment

Food Processor

Pot

Bowl

Ingredients

Servings:

1teaspoons

freshly ground black pepper 397grams

can fire-roasted diced tomatoes 3

celery stalks, trimmed and cut in half 1loaf

crusty Italian bread such as focaccia 237milliliters

dry white wine 2

cooked crabs (1 1/2 lbs. each), cleaned, cut into quarters and shells cracked 1Handful

fennel fronds 1small

fennel bulb, quartered 1Handful

flat-leaf parsley leaves 1teaspoons

kosher salt 1Tbsp

olive oil 1Handful

fresh oregano leaves 0teaspoons

red chile flakes 1smalls

white onion, quartered

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.