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Mediterranean Seafood Stew

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner Mediterranean
Mediterranean Seafood Stew
Ingredients
  • 1 1/2 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
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons lemon zest
  • 1/2 lemon, juiced
  • salt and ground black pepper to taste
Instructions
1
Start by placing potatoes into a large container, then cover them with salted water. Next, put the pot on the stove and bring the water to a boil. After that, lower the heat to a medium-low setting and let it simmer until the potatoes are tender, which should take around 10 minutes. Remove the potatoes from the water and set them aside.
2
In a large pot, heat some olive oil over medium heat. Add an onion and a pinch of red pepper flakes to the pot, then cook and stir until the onion is soft, taking about 5 to 7 minutes. Next, add some minced garlic and cook for just one minute.
3
Increase the heat to a medium-high setting in the pot, then add the potatoes, some chopped tomatoes, and a splash of white wine. Bring the mixture to a simmer, stirring occasionally until it's cooked through, about 8 to 10 minutes. Add some fish stock to the pot and return it to a simmer.
4
Now, gently place some white fish into the broth, then let it cook for 2 to 3 minutes. After that, add some clams, shrimp, and calamari to the pot, then let it simmer until the shrimp turn pink and the clams have opened, which should take around 3 to 5 minutes. Remove any unopened clams from the pot.
5
Finally, turn off the heat and stir in some chopped basil, parsley, lemon zest, and a squeeze of fresh lemon juice. Season the dish with some salt and black pepper to taste, then serve it hot.