Venetian Seafood Stew


(2 votes) 5 2

A very nice stew for those evening you want a little more of a special dinner. Add a tossed salad and a fresh loaf of bread to complete the meal. Great dish for special occassions.

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  • 8 oz. mussels, beards removed, scrubbed and well rinsed
  • 8 oz. clams, scrubbed and well rinsed
  • 3/4 C. extra virgin olive oil
  • 2 celery stalks, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1/4 onion, finely chopped
  • 2 garlic cloves, crushed
  • Leaves from 3 sprigs thyme
  • 1 med. tomato, peeled, seeded, and chopped
  • 8 oz. baby calamari, cleaned
  • (if you can only fine large calamari, cut them in half)
  • 8 oz. medium shrimp, peeled and deveined
  • 3 oz. red mullet fillet, cut into 1-inch pieces
  • 3 oz. sole fillet, cut into 1-inch pieces
  • 3 oz. halibut fillet, cut into 1-inch pieces
  • 3 oz. monkfish fillet, cut into 1-inch pieces
  • 3 lg. scallops, halved crosswise
  • 1 C. dry white wine
  • 2 qt. simmering fish broth

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Place the mussels and clams in a medium saucepan. Add a cup of water, cover, and cook over medium-high heat until the shells are open, about 6 minutes. Discard any unopened shells. Let cool slightly, then remove the meat from the clams and mussels. Set aside. Reserve the cooking liquid.

In a large saucepan or braising pan, heat the oil over medium-low heat. Add the celery, carrot, onion, garlic, and thyme and cook, stirring often, for 10 minutes; do not allow the vegetables to brown. Add the tomato and cook for another 5 minutes. Remove and discard the garlic cloves.

Add the baby calamari and cook, stirring here and there, for 2 minutes. Add the shrimp; cook for a minute. Season the red mullet, sole, halibut, and monkfish with salt. Add them to the pan along with the scallops. Gently move the fish around the pan to cook evenly. After 2 to 3 minutes, add the white wine and cook until it evaporates by half. Add the reserved liquid from the clams and mussels; leave behind the bottom quarter of liquid, which will likely contain sand. Using a ladle, spoon in the simmering fish broth. Immediately remove the parr from the heat. Adjust the seasoning to taste and serve immediately, or cool quickly in an ice bath and serve, reheated, the next day.

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