Tuscan Seafood Stew
Preparation time: 20 minutes
Cook time: 40 minutes
- 3/4 cup Filippo Berio Extra Virgin Olive Oil
- 1 large red onion, coarsely chopped
- 4 large cloves garlic, minced
- 1 1/2 teaspoons crushed red pepper
- 1 cup dry red wine
- 1 can (28 oz.) crushed plum tomatoes
- 1/2 cup minced fresh flat leaf parsley, divided
- 1 1/2 teaspoons salt
- 24 littleneck clams
- 24 medium or large peeled shrimp
- 2 to 2 1/2 lbs. (32 to 40 oz.) mild white-fleshed fish fillets, cut into 2-inch chunks
- 3 cups cold water
- 6 to 8 thick slices crusty Italian bread, toasted
Heat the oil in a 6-quart (5.7 L) Dutch oven over medium heat. Add the onion, garlic, and red pepper. Cook, stirring occasionally, for 10 minutes, or until soft.
Add the wine. Increase the heat to medium-high. Cook at a brisk simmer for 5 minutes, or until the wine no longer smells of alcohol. Add the tomatoes, all but 2 tablespoons of the parsley, and the salt. Bring to a boil, then reduce the heat until the sauce simmers gently. Cover and cook for 10 minutes, stirring occasionally, for the flavours to blend.
Add the clams and shrimp; stir. Add the fish and stir gently. Increase the heat to high. Cook for 2 minutes, or until the liquid starts to bubble. Add the water. Cover and reduce heat so the mixture simmers but does not boil. Cook for 10 minutes, or until the clams open and the other seafood is opaque in the center.
Discard any clams that will not open. Set the bread in pasta plates or large shallow bowls and spoon the stew over it. Sprinkle with the remaining parsley.
Choose the freshest fish available. Use one type or as many as three or four, as long as the total is 2 pounds. Sea bass, monkfish, cod, halibut, swordfish, shark, tilapia, turbot, catfish, or red snapper are good choices. The tomato base may be cooled, covered, and refrigerated for up to 2 days before completing the fish stew.