Quick Crab Stew in Fennel-Tomato Broth

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

Preparation

1. 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 crabs and cook, covered, stirring often, until warm and fragrant, about 5 minutes. Transfer to a large serving bowl. Whirl herbs together in food processor to chop, then sprinkle over crab and serve with warmed bread.
2. Note: Nutritional analysis is per serving.