Italian Seafood Stew
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Category: Stew
Description: Dive into this delectable Italian Seafood Stew that brings the flavors of the ocean to your table, perfect for sharing with family and friends.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Roma tomato |
| 2 | Fennel bulbs |
| 3 tablespoons | Extra virgin olive oil |
| 3 cloves | Garlic, minced |
| 2 | Bay leaves |
| 2 tablespoons | Fresh lemon juice |
| 1 cup | Dry white wine |
| 14 ounces | Bottled clam juice |
| 2 cups | Water |
| 2 teaspoons | Sea salt |
| 1 teaspoon | Red pepper flakes |
| 1 pound | Mussels, cleaned |
| 1 pound | Small shrimp, peeled |
| ½ cup | Flat-leaf Italian parsley, chopped |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 565.8 |
| Total Fat | 16.5 g |
| Saturated Fat | 2.6 g |
| Cholesterol | 258 mg |
| Sodium | 2014.3 mg |
| Carbohydrates | 27.5 g |
| Fiber | 5.3 g |
| Sugar | 3.8 g |
| Protein | 64.6 g |
Instructions
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Prepare the Tomatoes: Begin by cutting the roma tomatoes in half and squeezing out the seeds. Chop the tomatoes coarsely; if you’re feeling meticulous, you may also remove the skin, though this step can be skipped for convenience.
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Fennel Preparation: Trim the root end of each fennel bulb and remove the stalks. Halve the bulbs lengthwise, then cut each half into four wedges. Set these aside.
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Sauté Aromatics: In a large saucepan or pot, warm the extra virgin olive oil over medium-low heat. Add the minced garlic and sauté until it just begins to change color, about 1 to 2 minutes.
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Cook the Vegetables: Stir in the chopped tomatoes, fennel wedges, and bay leaves. Cook uncovered for about 10 minutes, allowing the flavors to meld.
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Add Liquid Ingredients: Pour in the lemon juice, dry white wine, clam juice, water, sea salt, and red pepper flakes. Stir to combine, then cover partially and let it simmer until the fennel is almost tender, which should take about 20 minutes.
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Prepare the Seafood: As the stew simmers, check the mussels, discarding any that do not close when tapped. Add the fish to the pot, cover, and let it barely simmer on low heat for an additional 10 minutes.
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Final Seafood Addition: Incorporate the cleaned mussels and shrimp, continuing to simmer gently for about 45 minutes, or until all mussels have opened and the shrimp is pink. Discard any mussels that did not open.
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Adjust Seasoning: Taste the stew and adjust the seasoning as needed, adding more salt or red pepper flakes if desired.
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Prepare the Bread: Preheat your oven to 350°F (175°C). Brush each slice of bread with olive oil, arranging them on a baking sheet with the oiled side facing up. Warm them in the oven for a few minutes until slightly crisp.
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Serve: To serve, place one slice of the warm bread in a soup bowl (approximately 4 inches in diameter) and ladle the rich seafood stew over the bread. Garnish with freshly chopped parsley and enjoy immediately!
This Italian Seafood Stew is not only a comforting dish but also a delightful way to experience the ultimate flavors of the sea, making it a must-try for any seafood lover. Enjoy your culinary journey with lovewithrecipes.com!
