Description
This rich and hearty Italian seafood stew is packed with clams, mussels, shrimp, and tender white fish in a fragrant tomato and wine broth. A cozy yet elegant Italian dinner idea.
Ingredients
2 tablespoons olive oil
1 onion finely chopped
1 fennel bulb finely chopped
4 garlic cloves minced
1 cup dry white wine
1 can (28 oz) crushed tomatoes
4 cups fish stock
1/2 teaspoon red pepper flakes
salt and black pepper to taste
12 clams scrubbed
12 mussels scrubbed
8 large shrimp peeled and deveined
12 ounces firm white fish (cod or halibut) cut into chunks
1/4 cup fresh parsley chopped
crusty bread for serving
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion and fennel, sauté until soft and fragrant. Stir in garlic and cook briefly.
2. Pour in wine to deglaze the pot, simmer for 1 minute, then add tomatoes, fish stock, red pepper flakes, and salt. Simmer 15 minutes.
3. Add clams and mussels, cover and cook until they open, about 5–7 minutes. Discard any that remain closed.
4. Nestle shrimp and fish into broth, cook 3–4 minutes until shrimp turn pink and fish flakes.
5. Season to taste, garnish with parsley, and serve hot with crusty bread.
Notes
Use the freshest seafood available.
Add shrimp and fish at the end to avoid overcooking.
Taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg