Shellfish with Fennel, Escarole, and Kale

Shellfish with Fennel, Escarole, and Kale
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  • Finely grated zest of half a lemon (2 tsp.)
  • 6-½ oz. (1 cup) medium shrimp (41 to 50 per lb.; preferably wild), peeled and deveined, with tails left intact
  • 1 cup fish broth or bottled clam juice
  • ½ cup thinly sliced fennel
  • 1 cup thinly sliced escarole leaves
  • 2 Tbs. olive oil
  • 1 Tbs. amontillado sherry
  • + 11 more ingredients
    • 1 cup thinly sliced kale leaves
    • ¼ cup fresh flat-leaf parsley; more for garnish
    • 2 Tbs. unsalted butter
    • 16 mussels, debearded and scrubbed
    • 16 littleneck clams, scrubbed
    • 3 medium cloves garlic, thinly sliced
    • 1 tsp. fresh lemon juice
    • Kosher salt and freshly ground black pepper
    • 1/8 tsp. crushed red pepper flakes
    • 12 grape tomatoes
    • ½ tsp. fresh rosemary, minced

In a small saucepan, heat the butter over medium heat until it turns golden-brown, 2 to 3 minutes. Pour into a small bowl and set aside. In a 12-inch skillet, heat the olive oil over medium-high heat. Add the tomatoes and cook until they start to blister, 2 to 3 minutes. Add the fennel and garli...

View full recipe at Fine Cooking


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