EASY MEDITERRANEAN SEAFOOD STEW

Easy Mediterranean Seafood Stew image

This fish stew features a beautiful, rich, tomato-based broth with yellow tail, shrimp, calamari, and clams.

Provided by Tez @ Chile and Salt

Time 1h

Yield 6

Number Of Ingredients 17

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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

Steps:

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.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 16.4 g, Cholesterol 180.5 mg, Fat 8.3 g, Fiber 2.3 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 443.4 mg, Sugar 3.4 g