Italian Seafood Stew
We pride ourselves on offering the best recipe, and only the best recipe, for classic dishes. But we love Italian seafood stews so much that we've offered two variations on this humble yet complex dish that elevates seafood to the heights it deserves.
Ingredients
- 1/2 cup olive oil extra-virgin olive oil, plus more for drizzling
- 1 fennel bulb cored and finely chopped
- 2 celery celery ribs, finely chopped
- 1 yellow onion finely chopped
- 1 tbsp ground oregano (preferably Sicilian)
- 1 pinch red pepper flakes
- 1 1/2 lb calamari bodies cut into 1/2-inch rings, tentacles halved
- 2 cups white wine
- 1 can canned peeled tomatoes 28-ounce can
- 2 lemons zest one lemon, peel the other one in 1/4" strips
- salt
- 2 cups water
- 1 cup clams bottled clam broth
- 12 oz mussels scrubbed
- 12 oz shrimp shelled and deveined large shrimp
- 12 oz bass preferred, skinless striped bass, cut into stips 2" in width
- 2 tbsp parsley finely chopped flat-leaf parsley
Instructions
- In a very large, enameled cast-iron casserole or Dutch oven, heat the 1/2 cup of olive oil. Add the fennel, celery, onion, oregano and crushed red pepper and cook over moderate heat, stirring frequently, until the vegetables are softened, about 15 minutes. Add the squid and cook over moderately low heat for 15 minutes, stirring occasionally.
- Stir in the wine and bring to a boil over moderately high heat. Cook until evaporated, about 20 minutes. Stir in the tomato puree and strips of lemon zest. Season with salt and pepper and cook over very low heat, stirring occasionally, until very thick, about 40 minutes.
- Add the water and clam broth and bring to a boil. Remove and discard the lemon zest. Season the broth with salt and pepper. Add the mussels, clams and shrimp, cover and cook until most of the shells have opened, about 5 minutes. Add the striped bass and cook until opaque, about 2 minutes longer.
- In a small bowl, combine the parsley with the grated lemon zest. Spoon the stew into deep bowls and sprinkle with the gremolata. Drizzle with olive oil and serve.
Notes
Make Ahead
The recipe can be prepared through Step 2 and refrigerated overnight. Reheat before proceeding.
Serve With
Garlic-rubbed toasts.
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