Description
Born from the humble kitchens of Ligurian fishermen, but perfected on the coast of California, this aromatic and hearty stew mirrors the soul of Italian cuisine – rustic, flavorful, and deeply rooted in local traditions.
Ingredients
Units
Scale
- 1/3 cup Olive Oil
- 1 Fennel Bulb (Finely Chopped)
- 1 Small Onion (Finely Chopped)
- 3 Garlic Cloves (Minced)
- Pinch of Red Pepper Flakes
- 1 pound Medium Sized Cleaned Squid (Bodies Cut Into 1/2 Inch Rings, Tentacles Halved)
- 2 cups Dry White Wine
- 1 28 ounce Can Crushed San Marzano Tomatoes
- Zest of 1 Lemon
- Salt & Pepper To Taste
- 1 Tablespoon Dried Sicilian Oregano
- 2 cups Water
- 1 cup Seafood Stock
- 12 ounces Cleaned Mussels
- 12 ounces Littleneck Clams
- 12 ounces Cleaned & Deveined Medium Shrimp
- 12 ounces Firm Fleshed Fish (Such As Grouper, Halibut, Striped Bass, or CodCut Into 1 1/2-inch Pieces)
- 2 Medium Lobster Tails (Flesh Removed From Shells & Cut Into Bite-Sized Pieces)
Topping:
- 3 Tablespoons Fresh Parsley
- Zest From 1 Lemon
- 1 Large Garlic Clove (Peeled)
Instructions
- In a large heavy bottomed stockman, heat the oil over medium heat.
- Add the fennel, onion, garlic, and red pepper flakes, and cook until the onions are soft and translucent, about 8 to 10 minutes.
- Add the squid, and cook over medium low heat for 15 minutes.
- Pour in the white wine, and cook over medium high heat until most of the wine has been absorbed, about 20 minutes.
- Stir in the tomatoes and lemon zest, salt, pepper, and oregano.
- Cook over low heat stirring every so often, until the mixture is very thick, about 30 to 35 minutes.
- Add the water and seafood stock, and bring to a boil.
- Add the mussels, clams, and shrimp, cover the pot, and cook until most of the shells have opened, about 5 minutes.
- Stir in the lobster meat along with the fish, and cook another 3 to 4 minutes or until the fish is opaque.
- While the stew is cooking place the parsley, lemon, and garlic on a cutting board and chop ingredients together finely.
- Serve the stew immediately in bowls, with a sprinkling of the gremolata on top.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian American