Description
A hearty Italian-American seafood stew, brimming with fresh seafood and San Marzano tomatoes. Perfect for a cozy night in!
Ingredients
Units
Scale
- 1/3 cups (79 ml) Olive Oil
- 1 Fennel Bulb (Finely Chopped)
- 1 Small Onion (Finely Chopped)
- 3 Garlic Cloves (Minced)
- Pinch of Red Pepper Flakes
- 1 lbs (454 g) Medium Sized Cleaned Squid (Bodies Cut Into 1/2 Inch Rings, Tentacles Halved)
- 2 cups (473 ml) Dry White Wine
- 1 lbs (794 g) Can Crushed San Marzano Tomatoes
- Zest of 1 Lemon
- Salt and Pepper To Taste
- 1 tbsp Dried Sicilian Oregano
- 2 cups (473 ml) Water
- 1 cups (237 ml) Seafood Stock
- 12 oz (340 g) Cleaned Mussels
- 12 oz (340 g) Littleneck Clams
- 12 oz (340 g) Cleaned and Deveined Medium Shrimp
- 12 oz (340 g) 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 and Cut Into Bite-Sized Pieces)
- 3 tbsp Fresh Parsley
- Zest From 1 Lemon
- 1 Large Garlic Clove (Peeled)
Instructions
- In a large heavy-bottomed stockpot, heat the oil over medium heat.
- Add the fennel, onion, garlic, and red pepper flakes; 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, lemon zest, salt, pepper, and oregano.
- Cook over low heat, stirring occasionally, 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 and fish; cook for another 3 to 4 minutes, or until the fish is opaque.
- Finely chop the parsley, lemon, and garlic together.
- Serve the stew immediately in bowls, with a sprinkling of the gremolata on top.
Notes
- For a deeper flavor, toast the fennel and onion slightly before adding the garlic.
- If you don’t have seafood stock, substitute chicken broth or even just water for a lighter stew.
- To ensure even cooking, add the seafood in stages according to cooking time; start with the longest-cooking seafood first.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 600
- Sugar: 10
- Sodium: 800
- Fat: 30
- Saturated Fat: 8
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 200