Italian Seafood Stew
The fishermen's catch of the day is transformed into a succulent seafood stew.
- 1 cup bottled clam juice
- 4 cloves garlic, (2 smashed, 2 minced)
- 1 pound mussels, scrubbed and debearded, or small cherrystone clams
- 2 tablespoons extra-virgin olive oil, divided
- 1 onion, thinly sliced
- 8 ounces squid, cleaned and cut into 1/2-inch-thick rings
- 1/2 cup dry white wine
- 1/3 cup red-wine vinegar, plus more to taste
- 1 14-ounce can diced tomatoes
- 2 pounds firm white-fleshed fish fillet, such as halibut, skinned and cut into 1-inch chunks
- 8 ounces medium shrimp, peeled and deveined
- 4 tablespoons chopped fresh parsley, divided
- 2 tablespoons fine dry breadcrumbs
- Freshly ground pepper, to taste
- 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.
- 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 & Notes
- Make Ahead Tip: Prepare through Step 3. Cover and refrigerate mussels and stew separately for up to 1 day.
Per serving: 280 calories; 9 g fat (1 g sat, 4 g mono); 166 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 46 g protein; 1 g fiber; 423 mg sodium; 876 mg potassium.
Nutrition Bonus: Selenium (118% daily value), Magnesium (31% dv), Vitamin C (20% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 5 very lean meat, 1 fat (mono)
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- New Year's Eve
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more