Quick Crab Stew in Fennel-Tomato Broth |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Not up for dealing with live crab after a day at work? Let the grocery store fish counter or a fish market do the cooking. At dinnertime, just toss in a few ingredients for flavor and serve with a loaf of crusty bread for a hearty, easy meal in minutes. Ingredients:
3 celery stalks, trimmed and cut in half |
1/2 small white onion, quartered |
1 small fennel bulb, quartered |
1 tablespoon olive oil |
1 cup dry white wine |
1 can (14 oz.) fire-roasted diced tomatoes |
1/4 teaspoon red chile flakes |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
2 cooked crabs (1 1/2 lbs. each), cleaned, cut into quarters and shells cracked |
handful fresh oregano leaves |
handful flat-leaf parsley leaves |
handful small fennel fronds |
1 loaf crusty italian bread such as focaccia |
Directions:
1. In a food processor, chop celery, onion, and fennel. Heat oil in a large pot over medium heat, add vegetables, and cook until softened, stirring often, about 7 minutes. Add wine, 1 cup water, tomatoes, chile flakes, salt, and pepper. Cook, covered, 8 to 10 minutes to let flavors develop. 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.
2. Note: Nutritional analysis is per serving.
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