Name: Italian Seafood Stew
Total time: 1 h 15 min
Ingredients: 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; ½ cup dry white wine; ⅓ 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

Directions

Step 1

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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Step 2

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.
Step 3

Add tomatoes and the reserved mussel broth. Reduce heat to low, cover and simmer until the squid is tender, 18 to 20 minutes.
Step 4

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

Per Serving:

259 calories; protein 37.5g; carbohydrates 7.9g; dietary fiber 1.2g; sugars 2.5g; fat 6.6g; saturated fat 1.2g; cholesterol 177.6mg; vitamin a iu 555.9IU; vitamin c 11mg; folate 40.4mcg; calcium 67.1mg; iron 2.3mg; magnesium 62.8mg; potassium 983.3mg; sodium 473.7mg; thiamin 0.1mg.

Exchanges:

1 vegetable
5 lean meat
1 fat (mono)

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts