Recipe

Italian Seafood Stew Recipe

	Cherylannxo / All my dishes 1 year, 3 months ago A delightful stew full of a variety of critters from the sea. It is good and good for you. Enjoy! Prep:15m Cook:45m Servings:8	Cherylannxo
	italian seafood stew filling

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Ingredients

1 cup bottled clam juice

4 cloves garlic (2 smashed, 2 minced)

1 lb. small cherrystone clams

2 Tbsp. e-v olive oil

1 onion, thinly sliced

8 ozs. squid, cleaned and cut into 1/2"-thick rings

1/2 cup dry white wine

1/3 cup red wine vinegar, plus more to taste

1 14 oz. can diced tomatoes

2 lb firm white-fleshed fish fillet, such as halibut, skinned and cut into 1" chunks

8 oz. medium shrimp, peeled and deveined

4 Tbsp. chopped fresh parsley, divided

2 Tbsp. fine dry breadcrumbs

Freshly ground pepper, to taste

Directions

Bring clam juice and smashed garlic to a simmer in a large pot. Add clams and cook, covered until open, 3-5 minutes. Discard garlic; remove clams from 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 Tbsp. oil to the pot and heat over medium-low heat. Add onion and minced garlic and cook, stirring until softened, 5-7 minutes. Increase heat to high; add squid and cook stirring, until squid turns opaque, about 1 minute. add wine and vinegar; cool, stirring occasionally, until the liquid is reduced by half, 5-7 minutes.

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

Just before serving, add fish and shrimp to the simmering stew and cook, covered, just until the fish is opaque in the center, 3-5 minutes. Stir in the reserved clams and heat through, about 1 minute. With a slotted spoon, remove solids to a bowl and cover to keep warm. Stir in 3 Tbsp. parsley, breadcrumbs and the remaining oil into the sauce. Simmer until the sauce thickens to the consistancy of heavy cream, 1-2 minutes. Adjust seasoning with pepper and vinegar. Return the solids to the sauce. Serve immediately, garnished with the remaining 1 Tbsp. parsley.

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