Name: Seafood Stew for Two
Yield: 2 Servings
Ingredients: 1 medium fennel bulb, halved; 6 tablespoons olive oil, divided; 2 celery stalks, chopped; 1 small leek, white and pale-green parts only, sliced; 3 garlic cloves, crushed; 1 bay leaf; Kosher salt, freshly ground pepper; 1 pound head-on, shell-on prawns or large shrimp; Pinch of saffron (optional); ¼ cup dry white wine; 1 28-ounce can whole peeled tomatoes; 1 teaspoon fennel seeds; 1 small snapper fillet, halved crosswise; 6 medium sea scallops, side muscle removed; ¼ pound squid, mix of tentacles and bodies; ½ pound cockles or littleneck clams, scrubbed; ½ pound mussels, scrubbed, debearded; Small sprigs tarragon (for serving); ½ crusty baguette, sliced, toasted (for serving; optional); Unsalted butter, room temperature (for serving; optional)

Image may contain Food Dish Meal Cutlery and Spoon

Gentl & Hyers

How to pull off an elegant, effortless date night? Seafood soup. Make the broth for this rich seafood stew recipe the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.

Recipe notes