Ingredients with Measurements:
- 1/4 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 1 cup dry white wine
- 1 cup fish stock
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 1 pound shrimp, peeled and deveined
- 1/2 pound calamari, cleaned and sliced into rings
- 1/2 pound firm white fish, such as halibut or cod, cut into chunks
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the red pepper flakes, oregano, basil, salt, and black pepper and stir to combine.
4. Add the crushed tomatoes, white wine, and fish stock and bring to a simmer.
5. Add the mussels and clams and cover the pot. Cook for 5 minutes or until the shells have opened.
6. Add the shrimp, calamari, and white fish and cook for an additional 5 minutes or until the seafood is cooked through.
7. Stir in the chopped parsley.
8. Serve the stew hot with lemon wedges on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 16g
- Protein: 40g
- Sodium: 950mg
Substitutions for ingredients:
- Instead of fish stock, you can use chicken or vegetable stock.
- You can use any type of seafood you like, such as scallops or lobster.
Variations:
- Add chopped fennel or celery to the stew for extra flavor.
- Add a pinch of saffron to the stew for a more complex flavor.
- Serve the stew over pasta or with crusty bread.
Tips and tricks:
- Make sure to scrub the mussels and clams well before cooking to remove any sand or grit.
- Don't overcook the seafood or it will become tough and rubbery.
- Use fresh seafood for the best flavor.
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a lemon wedge on the side.
Garnishes:
- Chopped fresh parsley or basil
Pairings:
- Serve the stew with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Crusty bread or garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thin, let it simmer for a few more minutes to thicken.
- If the seafood is tough, it may have been overcooked.
Food safety advice:
- Make sure to discard any mussels or clams that do not open during cooking.
- Always cook seafood to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Seafood stews are a popular dish in many coastal regions, including Sicily.
Flavor profiles:
- This stew is savory and slightly spicy, with a hint of sweetness from the seafood.
Serving suggestions:
- Serve the stew as a main course for a dinner party or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian