Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 lb. mussels, scrubbed and debearded
- 1 lb. clams, scrubbed
- 1 lb. squid, cleaned and sliced into rings
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp. olive oil
- 1 tsp. red pepper flakes
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. turmeric
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups seafood stock
- 1/2 cup Liquamen (Roman fish sauce)
- 1 can diced tomatoes
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
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 sauté until softened, about 5 minutes.
3. Add the red pepper flakes, smoked paprika, cumin, coriander, turmeric, salt, and black pepper. Cook for 1-2 minutes until fragrant.
4. Add the seafood stock, Liquamen, and diced tomatoes. Bring to a simmer.
5. Add the shrimp, mussels, and clams. Cover and cook for 5-7 minutes until the mussels and clams have opened and the shrimp are pink and cooked through.
6. Add the squid and cook for an additional 2-3 minutes until cooked through.
7. Stir in the chopped parsley.
8. Serve hot with lemon wedges.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 16g
Protein: 36g
Sodium: 1800mg
Substitutions for ingredients:
- Any type of seafood can be used in this recipe, such as scallops, crab, or white fish.
- If Liquamen is not available, substitute with fish sauce or soy sauce.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Use coconut milk instead of seafood stock for a creamy version of the stew.
- Add chopped kale or spinach for extra greens.
Tips and tricks:
- Make sure to scrub the mussels and clams thoroughly before cooking.
- Don't overcook the seafood or it will become tough and rubbery.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a lemon wedge on the side.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
Crusty bread, white wine
Suggested side dishes:
Roasted vegetables, salad
Troubleshooting advice:
- If the mussels or clams do not open during cooking, discard them as they may be bad.
- If the stew is too spicy, reduce the amount of red pepper flakes.
Food safety advice:
- Make sure to cook the seafood to the appropriate temperature to avoid foodborne illness.
- Discard any seafood that smells or looks bad.
Food history:
Liquamen was a popular condiment in ancient Rome made from fermented fish sauce.
Flavor profiles:
Savory, spicy, briny
Serving suggestions:
Serve hot with crusty bread and a glass of white wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A