Best Italian Seafood Stew Recipes

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ITALIAN SEAFOOD STEW



Italian Seafood Stew image

This light, warming seafood stew is the perfect counterpoint to the season's richer meals. It's great served with a slice of crusty sourdough.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 10

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, smashed and peeled
2 sprigs thyme
3/4 cup dry white wine, such as Pinot Grigio
1 can (14.5 ounces) diced tomatoes
3 dozen small clams, scrubbed and rinsed
1 pound boneless, skinless cod or other firm, white-fleshed fish, cut into 2-inch pieces
Salt and pepper
Fresh parsley leaves (optional)

Steps:

  • In a large pot, heat oil over medium. Add onion, garlic, and thyme and cook until onion is softened, 5 minutes. Add wine and bring to a boil. Add tomatoes and return to a boil.
  • Stir in clams and reduce to a rapid simmer. Cover and cook until clams open, about 7 minutes (discard any that don't open).
  • Arrange fish in a single layer on top of stew. Cover, remove from heat, and let sit until fish is cooked through, about 5 minutes. Season with salt and pepper and serve with parsley, if desired.

Nutrition Facts : Calories 539 g, Fat 12 g, Fiber 1 g, Protein 76 g, SaturatedFat 2 g

ITALIAN SEAFOOD STEW WITH GARLIC-HERB CROUTONS



Italian Seafood Stew with Garlic-Herb Croutons image

Fans of seafood will fall for this flavorful stew featuring clams, cod, shrimp and scallops.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 13

12 fresh clams in shells
2 tablespoons white vinegar
12 fresh mussels in shells
2 bottles (8 oz each) clam juice
2 cans (14.5 oz each) diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 cup dry white wine or water
1 container (7 oz) refrigerated pesto
1 lb cod fillets, cut into bite-size pieces
1/2 lb uncooked peeled deveined medium shrimp (about 16), thawed if frozen, tail shells removed
1/2 lb uncooked sea scallops (about 16), thawed if frozen
3 tablespoons butter or margarine, softened
16 slices (1/2 inch thick) French bread

Steps:

  • Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 1 1/2 cups water and the vinegar. Let stand 30 minutes; drain. Scrub clams in cold water.
  • Meanwhile, discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnacles with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). If you have trouble removing it, use a pliers to grip and pull gently. Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
  • Heat oven to 350°F. In 4-quart Dutch oven, mix clam juice, tomatoes, tomato sauce, wine and 1/2 cup of the pesto. Layer cod, shrimp, scallops, mussels and clams in Dutch oven. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 to 20 minutes or until mussel and clam shells have opened.
  • Meanwhile, in small bowl, mix butter and remaining pesto until well blended. Spread on both sides of bread. On ungreased cookie sheet, place bread in single layer. Bake 10 to 15 minutes, turning once, until toasted on both sides.
  • Discard any mussels or clams that don't open. Spoon stew into soup bowls; top with croutons.

Nutrition Facts : Calories 450, Carbohydrate 33 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 7 g, TransFat 1/2 g

CHERI'S SPICY ITALIAN SEAFOOD STEW



CHERI'S SPICY ITALIAN SEAFOOD STEW image

Categories     Fish     Shellfish     Stew     Low Fat

Yield 6 servings

Number Of Ingredients 30

1/2 lb dungenous crab meat
1/2 lb shrimp
1/2 lb halibat/sea bass
1/2 lb salmon
1 large carrot
1/2 cup celery chopped
1/4 cup sweet pepper
1t fresh thyme
1 yellow onion
4 garlic cloves
1 can tomatoe paste
1 can tomatoe sauce
1 can chopped tomatoes
4 cups chicken stock ( I use better than boulion), homemade is best)
2t vetable oil
2T red wine
1tsp-2TBs of cajun spice mix
Cajun Spice mix
1/4 cup salt
2T cayenne
2T paprika
1/4t thyme
1/4t mustard
1/8t cloves
2T paprika
2T black pepper
2T white pepper
2t basil
1t chilli powder
makes 3/4 cup combine and store in dry cool place

Steps:

  • 1. Make the cajun spice mix as indicated set aside 2.brown garlic, onion, celery and pepper in oil over medium heat until tender 2-3 minutes 3. Add tomatoe paste to pan and cook until the tomatoes paste has darkened (mailard reaction). 4. Add the tomatoe sauce, chopped tomatoes, wine and broth 5. bring to a boil and then reduce to a simmer 6. simmer for 20-30 minutes the stew should be reduced in volume some (thickened) 7. meanwhile prepare shellfish and seafood. Remove crabmeat from cooked dungenous crab, debone and cut white fish and salmon into chunks. Devein shrimp and remove shells and tails. 8. when you are ready to serve add the shellfish and seafood cooking an aditional 2-3 minutes. Do not overcook the stew at this point! 9. serve with fresh baked bread and salad. You can also place the spice mix in a dish for those more adventurous souls!!

ITALIAN SEAFOOD STEW WITH GARLIC-HERB CROUTONS



Italian Seafood Stew with Garlic-Herb Croutons image

Fans of seafood will fall for this flavorful stew featuring clams, cod, shrimp and scallops.

Provided by @MakeItYours

Number Of Ingredients 13

12 fresh clams in shells
2 tablespoons white vinegar
12 fresh mussels in shells
2 bottles (8 oz each) clam juice
2 cans (14.5 oz each) diced tomatoes, undraine
2 cans (15 oz each) tomato sauce
1 cup dry white wine or water
1 container (7 oz) refrigerated pesto
1 lb cod fillets, cut into bite-size pieces
1/2 lb uncooked peeled deveined medium shrimp
1/2 lb uncooked sea scallops (about 16), thawe
3 tablespoons butter or margarine, softened
16 slices (1/2 inch thick) French bread

Steps:

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