Italian Seafood Stew

Italian Seafood Stew

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Zuppa di Pesce is an Italian dish packed with old world flavor and culinary tradition. Enjoy this delectable seafood stew that combines every ingredient in one pot!

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Time needed

10 min preparation + 55 min cooking

Serving Size / Yield

5 servings

Ingredients

  • 8 sea scallops
  • 8 jumbo brown shrimp, cleaned, tail left on
  • 1½ lb. manila clams
  • ½ large yellow onion, thinly sliced
  • 1 medium bulb fennel, thinly sliced and a few fennel fronds reserved
  • 2 cloves garlic, minced
  • ½ tsp. red pepper flakes
  • 1 C. dry white wine
  • 2 (14.5 oz.) cans san marzano tomatoes, crushed
  • 3 C. broth
  • extra virgin olive oil
  • Italian Bread, toasted, rubbed with garlic, and drizzled with olive oil

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Directions

Pat scallops dry and season with salt.
Coat a heavy bottomed pot with olive oil and place over medium-high heat.
When the oil is hot, sear the scallops on both sides, 1-2 minutes per side. Remove and reserve.
Add a little more olive oil to the same pot and sauté the onions and fennel until tender but not browned, about 5 minutes.
Season with salt.
Add garlic and red pepper flakes to a clear spot and sauté until the garlic is fragrant, about 2 minutes.
Deglaze with about a cup of white wine, scrapping up all of the bits that are stuck to the bottom of the pan.
Let most of the wine evaporate then add the crushed tomatoes and broth or water.
Bring to a boil, then reduce to a simmer.
Simmer for 25 to 30 minutes until flavors have united.
Add the shrimp and clams and continue to simmer until the shrimp have almost cooked and the clams and almost opened, 5-10 minutes.
At this point, add the scallops, along with any juices, and simmer for another 2 minutes or so until the clams have all opened, the shrimp are cooked and the scallops are heated.
Taste broth, add salt, pepper, and red pepper flakes, as needed.
Divide seafood between bowls and ladle broth, fennel, and onions over the top.
Drizzle with olive oil and sprinkle with the reserved fennel fronds.
Serve with toasted, garlic-rubbed bread.


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