Description
This fish stew features a beautiful, rich, tomato-based broth with yellow tail, shrimp, calamari, and clams.
Ingredients
- 1 ½ cups peeled and cubed potatoes
- 1 tablespoon olive oil, or as needed
- 1 medium onion, cut in half and thinly sliced
- 2 teaspoons crushed red pepper
- 2 cloves garlic, minced, or more to taste
- 1 (16 ounce) can whole peeled tomatoes, undrained
- 1 cup dry white wine
- 1 cup fish stock
- 10 ounces white fish, cut into small chunks
- 1 pound clams in shell, scrubbed
- 10 ounces uncooked medium shrimp, peeled and deveined
- 8 ounces cleaned calamari, sliced into thin rings
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- ½ lemon, juiced
- 2 teaspoons lemon zest
- salt and ground black pepper to taste
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender
- about 10 minutes. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add onion and crushed red pepper. Cook and stir until onion is soft
- 5 to 7 minutes. Add garlic and cook 1 minute more.
- Increase heat to medium-high and add tomatoes
- reserved potatoes
- and white wine. Bring to a simmer. Cook
- breaking the tomatoes up with a spoon
- 8 to 10 minutes. Pour in fish stock and return to a simmer.
- Add white fish to the pot
- nestling the pieces down into the broth. Simmer for 2 to 3 minutes. Add clams
- shrimp
- and calamari. Simmer until shrimp are pink and clams have opened
- 3 to 5 minutes. Remove and discard any unopened clams.
- Turn off the heat and stir in basil
- parsley
- lemon juice
- lemon zest. Ladle into bowls to serve.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 6