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Italian Seafood Stew

  Olive oil 1⁄2 Cup (8 tbs)
  Garlic 3 Clove (15 gm), 2 cloves finely minced and 1 clove halved
  Onion 1 Medium, coarsely chopped
  Calamari 1⁄2 Pound, boned, cleaned and cut into rings (Squid, Have Your Fish Market Do This)
  Dry white wine 3⁄4 Cup (12 tbs)
  Tomato puree 3 Cup (48 tbs)
  Fresh italian flat leaf parsley 1⁄4 Bunch (25 gm), chopped (1 Small Bunch)
  Water 1⁄4 Cup (4 tbs)
  Cod fillet/Other firm white fish 1 1⁄2 Pound
  Tabasco sauce 1 Dash
  Medium shrimp 1⁄2 Pound, shelled and deveined
  Bay scallops/Sea scallops 1⁄2 Pound (Whole)
  Italian bread slice 4
  Coarsely chopped italian parsley 1⁄4 Cup (4 tbs) (Fresh)

Put oil in stockpot over medium heat and lightly saute minced garlic and onion, about 5 minutes.
Add squid, wine, 1 cup of the tomato puree, parsley, and water; cover and cook over low heat 3G minutes or until squid is tender.
Add remaining 2 cups tomato puree, white fish, and Tabasco; cover and simmer 10 minutes or until fish is tender.
Add shrimp and scallops and cook until shrimp turns pink, 5 to 7 minutes, but no more.
If necessary, add a little water, but the stew should be thick.
Toast the Italian bread and rub each slice with the cut garlic clove.
Place a slice of bread in each soup bowl and ladle stew over it.
Garnish with chopped parsley.

Recipe Summary

Side Dish

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Italian Seafood Stew Recipe