Quick Crab Stew in Fennel-Tomato Broth Recipe – Sunset Magazine

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