Pasta and Fish in Stew Sauce (Pasta e Pesce in Guazzetto)
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bigoli pasta | 320g |
| Monkfish (Rombo) | 1 whole |
| Mussels (Cozze) | 250g |
| Clams (Vongole Veraci) | 200g |
| Razor clams (Cannolicchi) | 100g |
| Norway lobsters (Canocchie) | 300g |
| Cherry tomatoes (Pomodorini Ciliegino) | 10 |
| White wine vinegar (Aceto di vino bianco) | 2 tbsp |
| Tomato paste (Concentrato di pomodoro) | 2 tbsp |
| Fine salt (Sale fino) | To taste |
| Black pepper (Pepe nero) | To taste |
| Fresh parsley (Prezzemolo) | 1 bunch |
| Garlic (Aglio) | 1 clove |
Instructions:
Step 1: Prepare the Seafood
To begin preparing the Pasta and Fish in Stew Sauce, thoroughly clean all the seafood.
- For the mussels, rinse them well under cold water, discarding any broken or open ones. Remove the “beard” (byssus) protruding from their shells, and scrape the shells using a small knife or a fresh steel scrubbing pad.
- For the clams, one key tip to ensure they’re free of sand is to tap each one on a wooden chopping board to remove any grit. Handle each clam carefully to avoid cracking them.
- For the monkfish (rombo), start by cutting off the dorsal fin and the two side fins using kitchen scissors. With a sharp knife, skin the fish, then fillet it, removing the bones to yield 4 nice fillets.
Step 2: Sauté the Aromatics
In a large, deep skillet or pan, heat a drizzle of extra virgin olive oil over medium heat. Add one clove of crushed garlic and sauté until fragrant.
Step 3: Cook the Shellfish
Add the cleaned mussels and clams to the pan, cover with a lid, and cook until the shells open up. This should take about 3–5 minutes.
Step 4: Prepare the Tomato Mixture
While the shellfish is opening, in a small saucepan, dissolve the tomato paste in a little water to create a smooth sauce. Stir in the white wine vinegar, and allow it to simmer on low heat while the seafood cooks.
Step 5: Add the Fish and Other Seafood
Once the mussels and clams have opened, add the whole Norway lobsters (canocchie) and the razor clams (cannolicchi) into the pan. Gently place the monkfish fillets on top of the seafood mixture. Season with salt and pepper to taste. Pour the prepared tomato mixture over the seafood, cover the pan, and let everything simmer for 5–7 minutes until the fish is cooked through.
Step 6: Add the Tomatoes
While the seafood stews, cut the cherry tomatoes into small cubes. After the cooking time, add the chopped tomatoes to the pan and let them heat through for another minute.
Step 7: Assemble the Dish
To serve, place a piece of monkfish fillet on each plate. Top with a generous helping of the stew sauce, filled with mussels, clams, Norway lobsters, and razor clams.
Step 8: Finish with Pasta and Garnish
Meanwhile, cook the bigoli pasta in a pot of salted boiling water according to the package instructions. Once al dente, drain and toss the pasta in the stew sauce to coat it with all the seafood goodness.
Garnish with freshly chopped parsley, and serve hot, ensuring each plate has a hearty serving of both seafood and pasta.
This delicious and flavorful Pasta and Fish in Stew Sauce combines fresh seafood with the richness of tomato and garlic, creating a hearty and satisfying meal. Perfect for a special occasion or a delightful dinner at home, this dish showcases the best of the sea in a simple yet luxurious way. Enjoy!
