Quick Crab Stew in Fennel-Tomato Broth

Quick Crab Stew in Fennel-Tomato Broth
Photo by Iain Bagwell

Ingredients

  • 2 cooked crabs (1 1/2 lbs. each), cleaned, cut into quarters and shells cracked
  • Handful flat-leaf parsley leaves
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • 1 can (14 oz.) fire-roasted diced tomatoes
  • 1 small fennel bulb, quartered
  • ½ small white onion, quartered
  • + 20 more ingredients
    • ½ teaspoon kosher salt
    • Handful flat-leaf parsley leaves
    • ¼ teaspoon red chile flakes
    • 1 can (14 oz.) fire-roasted diced tomatoes
    • Handful fresh oregano leaves
    • 1 small fennel bulb, quartered
    • ½ small white onion, quartered
    • 3 celery stalks, trimmed and cut in half
    • ¼ teaspoon red chile flakes
    • Handful fresh oregano leaves
    • Handful small fennel fronds
    • 2 cooked crabs (1 1/2 lbs. each), cleaned, cut into quarters and shells cracked
    • 3 celery stalks, trimmed and cut in half
    • 1 cup dry white wine
    • Handful small fennel fronds
    • 1 tablespoon olive oil
    • 1 cup dry white wine
    • ½ teaspoon freshly ground black pepper
    • 1 loaf crusty Italian bread such as focaccia
    • ½ teaspoon freshly ground black pepper

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 crab...

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