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
- Clean the shellfish by scrubbing it under cold running water and removing beards of mussels.
- Cut the fillets of white fish into 1-inch cubes.
- 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.
- 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.
- As soon as the garlic becomes aromatic and translucent, add the white wine and the red pepper flakes, and stir to combine well.
- 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.
- 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).
- Once all of the seafood has cooked, stir in the extra virgin olive oil and season to taste with salt and pepper.
- Serve with slices of bread.