Italian Seafood Stew
 
Prep time
Cook time
Total time
 
A simple Italian seafood stew
Cook:
Cuisine: Fish
Serves: 4-6
Ingredients
  • Extra virgin olive oil
  • ½-3/4 pound of shrimp
  • 2-3 pounds of firm white fish (this can be cod, monkfish, scallops,halibut, or whatever is local to your area; in Italy this may be swordfish, shrimp, sea bass, mackerel, etc.)
  • Clams/Mussels if you're having a hard time finding a variety of high quality white fish (optional)
  • 3-4 cloves of garlic
  • Kosher salt and freshly ground black pepper to taste
  • 2 bay leaves
  • 1 tablespoon of saffron
  • 1 tablespoon of red chilli flakes
  • 1-2 cups of canned whole plum tomatoes
  • 3 cups of fresh water (you can also substitute water with a quick broth made with saffron, parsley, herbs, and garlic quickly simmered for 20 minutes)
  • 1 medium onion finely diced
  • 2-3 carrots finely diced
  • 12 ounces of clam juice
  • 1 celery stalk finely diced
  • 1 cup of white wine
Process
  1. In a large pot, add extra virgin olive oil, garlic, celery, onion, celery, one cup of canned plum tomatoes (skin and seeds removed), and saffron. Cook the ingredients until the vegetables are soft; making sure to break up the tomatoes with your spoon.
  2. Add the white wine and 3 cups of water and reduce by about 20 percent. Add the fish and bay leaves. Mix well but gently and make sure the fish are covered with liquid. Add Kosher salt and freshly ground black pepper to taste.
  3. One the liquid comes to a boil cover with a lid and simmer for 10 minutes. The key here is to not overcook the fish, generally 10 minutes will cook your fish but not toughen it.
  4. I like to serve the stew with good bread and make sure that every bowl gets an equal amount of fish. You can also serve the stew with faro or barley.
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/recipe/italian-seafood-stew-cioppino.html