Ingredients with Measurements:
- 1/4 cup olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 2 cups fish stock
- 1/2 cup dry white wine
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 1 pound shrimp, peeled and deveined
- 1 pound firm white fish, cut into chunks
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
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, thyme, salt, and black pepper and cook for another minute.
4. Add the crushed tomatoes, fish stock, and white wine and bring to a simmer.
5. Add the mussels and clams and cover the pot. Cook until the shells open, about 5 minutes.
6. Add the shrimp and fish and cook until the shrimp are pink and the fish is cooked through, about 5 minutes.
7. Stir in the parsley and basil.
8. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 20g
- Protein: 50g
Substitutions for ingredients:
- Fish stock can be substituted with chicken or vegetable stock.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped fennel and saffron for a more traditional Venetian flavor.
- Substitute the seafood with your favorite shellfish or fish.
Tips and tricks:
- Make sure to scrub and debeard the mussels before cooking.
- Do not overcook the seafood, as it will become tough and rubbery.
- Serve with crusty bread for dipping in the flavorful broth.
Storage instructions:
- Store leftovers 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 sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Crusty bread for dipping in the broth.
Troubleshooting advice:
- If the seafood is not cooked through, continue cooking until it is no longer translucent.
Food safety advice:
- Make sure to discard any mussels or clams that do not open during cooking.
Food history:
- Seafood stews have been a staple in Venetian cuisine for centuries, with variations using different types of seafood and spices.
Flavor profiles:
- This dish is savory and slightly spicy, with a rich tomato and seafood broth.
Serving suggestions:
- Serve as a main course for a hearty and satisfying meal.
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Region: Italian