Fisherman’s seafood stew, from livorno recipe

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One of the many fisherman’s stews of Italy, this recipe utilizes some of the seafood products commonly available in the United States.

  • Yield: 8 portions (1.5 cups/portion)


  • 2 lbs Black Mussels
  • 1 lb Hard-Shell Clams
  • 1 lb Calamari, cleaned and cut into rings
  • 5 lb Shrimp, 26/30 shell-on
  • 1 lb Lean White Fish Fillet (sea bass, cod, haddock, mullet, or other appropriate fish)
  • 1 oz Extra Virgin Olive Oil
  • 1 oz Garlic Cloves, minced
  • 1 lb Onion, sliced thin
  • 2 cups White Wine, dry
  • 1.5 tsp Red Pepper Flakes
  • 6 cups Tomato Puree
  • 2 oz Extra Virgin Olive Oil
  • Salt and Pepper, to taste
  • 16 thick slices of quality bread
How to Make It
  1. Clean the shellfish by scrubbing it under cold running water and removing beards of mussels.
  2. Cut the fillets of white fish into 1-inch cubes.
  3. In a heavy saucepan that is large enough to hold all of the seafood and vegetables, heat 1 oz of extra virgin olive oil over a low flame, and then add the sliced onions to sweat in the oil.
  4. Slowly sweat the onions until they become translucent, and then add the garlic and turn the heat up to a high flame. Cook garlic quickly with fat.
  5. As soon as the garlic becomes aromatic and translucent, add the white wine and the red pepper flakes, and stir to combine well.
  6. Allow the wine to reduce by 50%, and then add in the tomato purée. Turn heat down to a low simmer, and simmer mixture for 20 minutes.
  7. Add the seafood to this mixture, according to the amount of time that each will take to cook (add the fish first, then the clams, shrimp, calamari, and mussels).
  8. Once all of the seafood has cooked, stir in the extra virgin olive oil and season to taste with salt and pepper.
  9. Serve with slices of bread.

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