The fishermen's catch of the day is transformed into a succulent seafood stew.

G. Franco Romagnoli
Source: EatingWell Magazine, September 1998
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring clam juice and smashed garlic to a simmer in a large pot. Add mussels (or clams) and cook, covered, until open, 3 to 5 minutes. Discard garlic; remove mussels from the pot, discarding any that did not open. Using a fine-mesh sieve lined with cheesecloth, strain broth into a bowl; set aside. Wipe out the pot.

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  • Add 1 tablespoon oil to the pot and heat over medium-low heat. Add onion and minced garlic and cook, stirring, until softened, 5 to 7 minutes. Increase heat to high; add squid and cook, stirring, until the squid turns opaque, about 1 minute. Add wine and 1/3 cup vinegar; cook, stirring occasionally, until the liquid has reduced by half, 5 to 7 minutes.

  • Add tomatoes and the reserved mussel broth. Reduce heat to low, cover and simmer until the squid is tender, 18 to 20 minutes.

  • Just before serving, add fish and shrimp to the simmering stew and cook, covered, just until the fish is opaque in the center, 3 to 5 minutes. Stir in the reserved mussels and heat through, about 1 minute. With a slotted spoon, remove solids to a bowl and cover to keep warm. Stir 3 tablespoons parsley, breadcrumbs and the remaining 1 tablespoon oil into the sauce. Simmer until the sauce thickens to the consistency of heavy cream, 1 to 2 minutes. Adjust seasoning with pepper and vinegar. Return the solids to the sauce. Serve immediately, garnished with the remaining 1 tablespoon parsley.

Tips

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate mussels and stew separately for up to 1 day.

Nutrition Facts

259.3 calories; protein 37.5g 75% DV; carbohydrates 7.9g 3% DV; exchange other carbs 0.5; dietary fiber 1.2g 5% DV; sugars 2.5g; fat 6.6g 10% DV; saturated fat 1.2g 6% DV; cholesterol 177.6mg 59% DV; vitamin a iu 555.9IU 11% DV; vitamin c 11mg 18% DV; folate 40.4mcg 10% DV; calcium 67.1mg 7% DV; iron 2.3mg 13% DV; magnesium 62.8mg 22% DV; potassium 983.3mg 28% DV; sodium 473.7mg 19% DV; thiamin 0.1mg 14% DV.