Almost every region in Italy makes a hearty fish stew. The fish stew in this recipe comes from Tuscany and contains mussels and clams, as well as shrimp, squid, and fish.
Preparation time: 20 minutes
Cooking time: 50 to 55 minutes
Yield: 6 servings
Fresh rosemary, or 1 teaspoon dried rosemary
Fresh sage, or 1 teaspoon dried sage
1 teaspoon hot red pepper flakes
1 medium red onion
8 cloves garlic
1/4 cup olive oil
1/2 cup white wine
8 squid, cleaned
2 dozen mussels
2 dozen clams
1 pound plum tomatoes (fresh or canned)
3 cups fish stock or water
6 large shrimp
1 pound boneless fish (any mixture of monkfish, salmon, tuna, grouper, or halibut)
Salt and pepper to taste
4 slices Tuscan or Italian bread, toasted and rubbed with a clove of garlic
Chop the fresh rosemary and sage.
If you’re using dried herbs, you don’t need to chop them.
Peel and chop the onion.
Peel and crush the garlic cloves.
In a large soup pot, sauté 1 tablespoon rosemary, 1 teaspoon sage, red pepper flakes, onion, and garlic in olive oil over medium heat.
When the onion becomes soft, after about 5 minutes, add the wine and cover the pot.
Cook until the wine is completely reduced, 5 to 7 minutes.
Cut the squid into 4 pieces each.
Add the squid to the pot and cook, stirring occasionally, for 10 minutes.
Scrub and debeard the mussels.
Place the clams in a bowl under cold running water for 5 minutes.
This rinse removes any sand.
Add the mussels and clams to the pot and cook, stirring occasionally, for 8 minutes.
Puree the tomatoes in your blender or food processor.
Add the tomatoes and water or fish stock to the pot and simmer for 15 minutes, stirring occasionally.
Peel and devein the shrimp.
Add the shrimp, fish, and salt and pepper to taste and simmer for 8 minutes.
Adjust the seasoning with salt and pepper, if necessary.
Discard any clams or mussels that don’t open.
Spoon the stew into soup bowls, top with the toasted bread, and serve immediately.