Tuscan Seafood Stew
This Tuscan Seafood Stew is a hearty and crave-worthy dinner to make both in summer and winter. Serving it with a bowl of brown rice your extra crispy crusty bread, you have a nutritious and delicious meal. I’ve made it for my family and it successfully made us fall in love with. My kids who are not much fond of seafood, still gives it a nod. Yummy!
This seafood stew is loaded. It’s made with fish fillets, shrimp, scallops, clams, tomatoes, fish or vegetable stock, tomato paste, white wine, onion, garlic, fresh lemon juice, and herbs and spices. The food comes out delicious and flavorful, then, promises to keep your taste buds satisfied. My family prefer eating this seafood stew when it’s scorching out. The reason is simple. Summer is time of seafood. Your holiday might be incomplete without eating it.
As seafood can often be expensive, it’s great to make good food with it sometimes. Then, this Tuscan seafood stew is worth recommending when you give it a try. Ready to serve in one hour, this seafood stew is great for weekend’s dinner and gathering. Let’s check it out!
Tuscan Seafood StewCourse: Main, DinnerCuisine: AmericanDifficulty: Medium
This Tuscan Seafood Stew is a hearty and crave-worthy dinner to make both in summer and winter. Serving it with a bowl of brown rice your extra crispy crusty bread, you have a nutritious and delicious meal.
1 lb fish cut into 2” pieces
1/2 lb shrimp, deveined and shelled
1/4 lb scallops
1 lb clams, scrubbed
14oz. chopped tomatoes
1 cup fish or vegetable stock
1 tbsp. tomato paste
1 cup white wine
1 onion, roughly chopped
5 cloves garlic, roughly chopped
1/4 cup parsley
1/2 tsp red pepper flakes
2 tbsp. fresh lemon juice
1 tbsp. olive oil
3/4 tsp kosher salt
8 slices Italian bread
- Add onion, garlic, parsley and pepper flakes to a food processor. Blend until they are finely minced.
- Heat oil in a large stockpot over medium heat. Add minced onion mixture. Cook until onions are translucent; stirring frequently.
- Add tomato paste, and stir and cook for 1minute.
- Stir in wine, scraping off any bites from the bottom of the pot. Bring to a boil then reduce to a simmer until wine has almost entirely evaporated.
- Stir in tomatoes, juice stock and salt. Bring to a simmer, cover with a lid and cook for 10 minutes.
- Scatter clams on top. Cover and cook for 5 more minutes.
- Gently stir in fish. Cover and cook for another 5 minutes.
- Stir in shrimp and scallops. Cover and cook for another 5 minutes, or until shrimp are pink.
- Discard any clams that did not open.
- Remove from heat. Stir in lemon juice and serve with bread. Enjoy!