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Quick Crab Stew in Fennel-Tomato Broth
Ingredients
  • 3 celery stalks, trimmed and cut in half
  • ½ 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
  • ¼ teaspoon red chile flakes
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 cooked crabs (1 ½ 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
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