Istrian Mixed Seafood Stew Recipes

EASY MEDITERRANEAN SEAFOOD STEW

Easy Mediterranean Seafood Stew image

This fish stew features a beautiful, rich, tomato-based broth with yellow tail, shrimp, calamari, and clams.

Provided by Tez @ Chile and Salt

Time 1h

Yield 6

Number Of Ingredients 17

Ingredients

1 ½ cups peeled and cubed potatoes
1 tablespoon olive oil, or as needed
1 medium onion, cut in half and thinly sliced
2 teaspoons crushed red pepper
2 cloves garlic, minced, or more to taste
1 (16 ounce) can whole peeled tomatoes, undrained
1 cup dry white wine
1 cup fish stock
10 ounces white fish, cut into small chunks
1 pound clams in shell, scrubbed
10 ounces uncooked medium shrimp, peeled and deveined
8 ounces cleaned calamari, sliced into thin rings
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
½ lemon, juiced
2 teaspoons lemon zest
salt and ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
Heat olive oil in a large pot over medium heat. Add onion and crushed red pepper. Cook and stir until onion is soft, 5 to 7 minutes. Add garlic and cook 1 minute more.
Increase heat to medium-high and add tomatoes, reserved potatoes, and white wine. Bring to a simmer. Cook, breaking the tomatoes up with a spoon, 8 to 10 minutes. Pour in fish stock and return to a simmer.
Add white fish to the pot, nestling the pieces down into the broth. Simmer for 2 to 3 minutes. Add clams, shrimp, and calamari. Simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
Turn off the heat and stir in basil, parsley, lemon juice, lemon zest. Ladle into bowls to serve.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 16.4 g, Cholesterol 180.5 mg, Fat 8.3 g, Fiber 2.3 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 443.4 mg, Sugar 3.4 g

SEAFOOD STEW

Seafood Stew image

Craving seafood? This nourishing stew from Janis Worley of Hudson, Ohio is a delicious way to baet the winter blahs. "I've yet to find anyone who hasn't fallen in love with this dish," says Janis.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1/3 cup chopped onion
3 tablespoons chopped sweet red pepper
1 garlic clove, minced
1-1/2 teaspoons olive oil
1 cup canned diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3 tablespoons dry red wine or chicken broth
4-1/2 teaspoons minced fresh oregano
4-1/2 teaspoons minced fresh parsley
3/4 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
3/4 cup drained canned whole baby clams
6 ounces uncooked medium shrimp, peeled and deveined
1/4 pound bay scallops

Steps:

In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.

Nutrition Facts : Calories 304 calories, Fat 7g fat (1g saturated fat), Cholesterol 205mg cholesterol, Sodium 1231mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.

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