Italian Fisherman’s Stew
Ingredients
| 4 firm, thick white fish fillets, about 1/4 lb each | ||
| 1/2 lb mussels | ||
| 1/2 lb little neck clams | ||
| 1/2 lb calamari, cut into rings | ||
| 1/2 lb shrimp, peeled, tail on | ||
| 1/2 cup extra virgin olive oil | ||
| 4 cloves garlic, crushed | ||
| 1 onion, chopped | ||
| 1 and 1/2 cups white wine | ||
| 1 and 1/2 cups tomato puree | ||
| 2 bay leafs | ||
| 2 tsp Italian seasoning | ||
| kosher salt and black pepper to taste | ||
| 2 tbs fresh Italian parsley, chopped | ||
| Crusty bread for serving |
- Add the olive to a large stock pot and using medium heat, saute the onion and garlic for about 5 minutes, stirring frequently.
- Add in the white wine, tomato puree, Italian seasoning and bay leaf.
- Season with salt and pepper.
- Simmer for another 15 minutes.
- Add the fish fillets, skin side down, cover pot and cook for 3 minutes.
- Add in the clams and mussels, and cook for about another 5 minutes or until the shellfish begin to open.
- Gently stir then add in the calamari rings and the shrimp, cover and cook for another 3-4 minutes or until the shrimp are pink and the calamari is opaque.
- Taste for seasoning and adjust if desired.
- To serve spoon a mixture of the seafood into bowls and cover with the tomato broth.
- Serve with crusty bread.
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