Fish / Seafood, Soups, Chowders, and Stews

Tuscan Seafood Stew


  • 3/4 c. EVOO
  • 1 large red onion, coarsely chopped
  • 4 large garlic cloves, minced
  • 1 1/2 t. red pepper flakes
  • 1 c. dry red wine
  • 1 28-oz. can crushed plum tomatoes
  • 1/2 c. minced parsley. divided
  • 1 1/2 t. salt
  • 24 littleneck clams
  • 24 medium or large peeled shrimp
  • 2-2 1/2 lbs. mild white-fleshed fish fillets, cut into 2 inch chunks
  • 3 c. cold water
  • 6-8 thick slices crusty Italian bread, toasted
Heat EVOO in a 6-qt Dutch oven over medium heat.  Add onion,. garlic and red pepper.  Cook, stirring constantly, for 10 minutes, or until soft.  Add wine.  Increase the heat to medium-high and cook at a brisk simmer for 5 minutes, or until the wine no longer smells of alcohol.  Add tomatoes, all but 2 T of parsley and salt.  Bring to a boil, then reduce the heat until the sauce simmers gently.  Cover and cook for 10 minutes, stirring occasionally.  Add clams and shrimp; stir.  Add fish and stir gently.  Increase heat to high.  Cook for 2  minutes, or until the liquid starts to bubble.  Add water.  Cover and reduce heat so the mixture simmers but does not boil.  Cook for 10 minutes, or until the clams open and the other seafood is opaque in the center.  Discard any clams that do not open.  Set the bread in pasta plates or large shallow bowls and spoon the stew over it.  Sprinkle with the remaining parsley.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s