Description
This Indulgent Rich and Hearty Italian Seafood Stew combines a medley of fresh seafood simmered in a robust tomato and white wine broth, infused with aromatic garlic, onions, and fresh herbs. Perfectly paired with crusty bread, this comforting stew offers layers of briny, sweet, and savory flavors that celebrate the essence of coastal Italian cuisine.
Ingredients
Scale
Seafood Stew Base
- 2 tablespoons Olive Oil (extra-virgin recommended)
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 2 cups Crushed Tomatoes
- 1 cup Dry White Wine
- 3 cups Seafood Stock
- 1 teaspoon Red Pepper Flakes (optional)
- Salt and Pepper to taste
Seafood
- 12 pieces Mussels, cleaned
- 8 large Shrimp, peeled and deveined
- 6 pieces Sea Scallops
- 8 ounces White Fish (cod or halibut), cut into chunks
Herbs and Garnish
- 2 tablespoons Fresh Parsley, chopped
- 1 tablespoon Fresh Basil, chopped
Serving
- 1 loaf Crusty Bread
Instructions
- Prepare the Aromatics: In a large pot over medium heat, warm the olive oil until shimmering. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.
- Deglaze and Simmer Broth: Pour in the dry white wine and use a wooden spoon to scrape the bottom of the pot, deglazing it. Add crushed tomatoes, seafood stock, and red pepper flakes if using. Bring the mixture to a simmer and let cook for about 15 minutes to develop deep flavors.
- Cook Mussels: Gently add the cleaned mussels into the pot, making sure they are mostly submerged. Cover the pot and cook for 5 minutes until the mussel shells have opened, indicating they are cooked.
- Add Remaining Seafood: Incorporate shrimp, scallops, and chunks of white fish into the pot. Lower the heat and simmer gently for an additional 5–7 minutes, until all the seafood is opaque and tender.
- Finish with Herbs and Seasoning: Stir in fresh parsley and basil. Taste the stew and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the rich seafood stew into bowls and serve immediately alongside slices of crusty bread for dipping into the flavorful broth.
Notes
- Ensure mussels are cleaned and debearded before cooking to avoid grit in the stew.
- Use a dry white wine you enjoy drinking as it impacts the flavor of the broth.
- For a spicier stew, increase the red pepper flakes according to your heat preference.
- Leftover stew can be refrigerated for up to 2 days and reheated gently on the stove.
- Crusty bread is essential to soak up the delicious broth; a baguette or sourdough works best.
