Quick Crab Stew In Fennel-Tomato Broth

• 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

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.

celery stalks, white onion, fennel bulb, olive oil, white wine, tomatoes, red chile flakes, kosher salt, freshly ground black pepper, quarters, handful fresh oregano, handful, handful small fennel, crusty italian bread

Taken from www.myrecipes.com/recipe/quick-crab-stew-fennel-tomato-broth (may not work)