Best 2 Italian Seafood Stew Recipes

In the realm of culinary delights, Italian seafood stew emerges as a symphony of flavors, a tantalizing tapestry of the sea's bounty. Originating from the sun-kissed shores of Italy, this delectable dish captures the essence of coastal living, where the freshest catches of the day are transformed into a flavorful symphony of textures and tastes. As you embark on your culinary journey to create the perfect Italian seafood stew, let us guide you through the process, ensuring that each bite transports you to the vibrant harbors and picturesque fishing villages of Italy.

Let's cook with our recipes!

ITALIAN SEAFOOD STEW

Italian Seafood Stew image

This light, warming seafood stew is the perfect counterpoint to the season's richer meals. It's great served with a slice of crusty sourdough.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 25m

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, smashed and peeled
2 sprigs thyme
3/4 cup dry white wine, such as Pinot Grigio
1 can (14.5 ounces) diced tomatoes
3 dozen small clams, scrubbed and rinsed
1 pound boneless, skinless cod or other firm, white-fleshed fish, cut into 2-inch pieces
Salt and pepper
Fresh parsley leaves (optional)

Steps:

In a large pot, heat oil over medium. Add onion, garlic, and thyme and cook until onion is softened, 5 minutes. Add wine and bring to a boil. Add tomatoes and return to a boil.
Stir in clams and reduce to a rapid simmer. Cover and cook until clams open, about 7 minutes (discard any that don't open).
Arrange fish in a single layer on top of stew. Cover, remove from heat, and let sit until fish is cooked through, about 5 minutes. Season with salt and pepper and serve with parsley, if desired.

Nutrition Facts : Calories 539 g, Fat 12 g, Fiber 1 g, Protein 76 g, SaturatedFat 2 g

ITALIAN SEAFOOD STEW WITH GARLIC-HERB CROUTONS

Italian Seafood Stew with Garlic-Herb Croutons image

Fans of seafood will fall for this flavorful stew featuring clams, cod, shrimp and scallops.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

12 fresh clams in shells
2 tablespoons white vinegar
12 fresh mussels in shells
2 bottles (8 oz each) clam juice
2 cans (14.5 oz each) diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 cup dry white wine or water
1 container (7 oz) refrigerated pesto
1 lb cod fillets, cut into bite-size pieces
1/2 lb uncooked peeled deveined medium shrimp (about 16), thawed if frozen, tail shells removed
1/2 lb uncooked sea scallops (about 16), thawed if frozen
3 tablespoons butter or margarine, softened
16 slices (1/2 inch thick) French bread

Steps:

Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 1 1/2 cups water and the vinegar. Let stand 30 minutes; drain. Scrub clams in cold water.
Meanwhile, discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnacles with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). If you have trouble removing it, use a pliers to grip and pull gently. Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
Heat oven to 350°F. In 4-quart Dutch oven, mix clam juice, tomatoes, tomato sauce, wine and 1/2 cup of the pesto. Layer cod, shrimp, scallops, mussels and clams in Dutch oven. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 to 20 minutes or until mussel and clam shells have opened.
Meanwhile, in small bowl, mix butter and remaining pesto until well blended. Spread on both sides of bread. On ungreased cookie sheet, place bread in single layer. Bake 10 to 15 minutes, turning once, until toasted on both sides.
Discard any mussels or clams that don't open. Spoon stew into soup bowls; top with croutons.

Nutrition Facts : Calories 450, Carbohydrate 33 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 7 g, TransFat 1/2 g

Tips:

Use fresh seafood. The fresher the seafood, the better the stew will taste. If you can, try to buy seafood that was caught within the last 24 hours.
Don't overcook the seafood. Seafood cooks quickly, so it's important to not overcook it. Otherwise, it will become tough and rubbery.
Use a variety of seafood. Don't be afraid to mix and match different types of seafood in your stew. This will give the stew a more complex and interesting flavor.
Use a flavorful broth. The broth is the base of the stew, so it's important to make sure it's flavorful. You can use a variety of broths, such as fish broth, chicken broth, or vegetable broth.
Add vegetables. Vegetables add color, flavor, and nutrients to the stew. Some good vegetables to add include carrots, celery, onions, and potatoes.
Season the stew to taste. Once the stew is cooked, season it to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a dollop of sour cream.

Conclusion:

Italian seafood stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. By following the tips above, you can make a stew that is packed with flavor and nutrients. So next time you're looking for a quick and easy meal, give Italian seafood stew a try!