Italian Seafood Stew Recipes

ITALIAN SEAFOOD STEW

Italian Seafood Stew image

This light, warming seafood stew is the perfect counterpoint to the season's richer meals. It's great served with a slice of crusty sourdough.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 25m

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, smashed and peeled
2 sprigs thyme
3/4 cup dry white wine, such as Pinot Grigio
1 can (14.5 ounces) diced tomatoes
3 dozen small clams, scrubbed and rinsed
1 pound boneless, skinless cod or other firm, white-fleshed fish, cut into 2-inch pieces
Salt and pepper
Fresh parsley leaves (optional)

Steps:

In a large pot, heat oil over medium. Add onion, garlic, and thyme and cook until onion is softened, 5 minutes. Add wine and bring to a boil. Add tomatoes and return to a boil.
Stir in clams and reduce to a rapid simmer. Cover and cook until clams open, about 7 minutes (discard any that don't open).
Arrange fish in a single layer on top of stew. Cover, remove from heat, and let sit until fish is cooked through, about 5 minutes. Season with salt and pepper and serve with parsley, if desired.

Nutrition Facts : Calories 539 g, Fat 12 g, Fiber 1 g, Protein 76 g, SaturatedFat 2 g

ITALIAN SEAFOOD STEW

Italian Seafood Stew image

Make and share this Italian Seafood Stew recipe from Food.com.

Provided by Dreamgoddess

Categories Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb ripe roma tomato
2 small fennel bulbs (1 1/2 pounds total weight)
3 tablespoons extra virgin olive oil, plus extra for your bread.
3 cloves garlic, chopped
2 bay leaves
1 tablespoon fresh lemon juice
1 cup dry white wine
2 cups bottled clam juice
4 cups water
2 teaspoons sea salt
1 pinch red pepper flakes
14 mussels, in the shell well scrubbed
2 lbs fresh assorted white fish fillets, such as sea bass,hilibut,red snapper and sole,cut into 2 inch pieces.
1/2 lb small shrimp, peeled and deveined (leave tail fin on)
4 slices crusty Italian bread
coarsely chopped flat-leaf Italian parsley (to garnish)

Steps:

Cut tomatoes in half, squeeze out the seeds.
Chop coarsely.
If you can stand it, remove skin too, but I have no patience for that.
Trim the root end of each fennel bulb and remove stalks.
Cut the bulbs in half lengthwise and then cut each half lengthwise into 4 wedges; set aside.
In large saucepan/pot over medium-low heat warm the olive oil.
Add garlic and saute until it just begins to change color, 1-2 minutes.
Add tomatoes, fennel and bay leaves and cook uncovered for 10 minutes.
Stir in lemon juice, wine, water, salt and red pepper.
Cover partially and cook till fennel is almost tender, about 20 minutes.
Discard any mussles that do not close to the touch.
Add fish cover, and barely simmer on low for 10 min.
Add mussles and shrimp and continue to barely simmer for 45 min or until all mussles are open and shrimp is pink.
Discard and mussles that did not open.
Taste, adjust seasoning.
Preheat oven to 350 Brush each bread slice w/ olive oil, arrange on baking sheet oiled side up, warm in oven a few minutes.
To serve, place 1 bread slice in a soup bowl (4 inch) and ladle the stew over the bread.
Garnish w/ parsley Serve right away.

Nutrition Facts : Calories 565.8, Fat 16.5, SaturatedFat 2.6, Cholesterol 258, Sodium 2014.3, Carbohydrate 27.5, Fiber 5.3, Sugar 3.8, Protein 64.6

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