Seafood stew with Yellow Datterini tomatoes

By anka
February 1, 2015
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Author Notes: Little bit different Seafood Stew.
I was a lackey to get some Yellow Datterini tomatoes.

Serves: 4-6

Tomatoes broth

  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 pinch crushed red-pepper flakes
  • 1 jar (12 ounces) whole Yellow Datterini tomatoes with juice
  • 1/2 cup water or dry white wine
  • 1 cup bottled clam juice
  • 1 pinch saffron threads (15-20 threads)
  • sea salt and white pepper
  1. Heat oil in a large stockpot over medium heat. Cook garlic until you can smell 15-20 seconds.
  2. Stir in red-pepper flakes.
  3. Add Yellow Datterini tomatoes and their juice, saffron, water, and clam juice; bring to a simmer.
  4. Season with salt and pepper.
  5. Simmer for 10 minutes.
  6. The broth can be made ahead and refrigerated.
  7. Bring to a simmer before adding seafood.


  • 1/2 pound 1/2 pound firm, skinless white fish fillets ( haddock, halibut, cod or sea bass )cut into inch and half-size pieces
  • 12 pieces large shrimp, peeled and deveined
  • 20 pieces clams cooked
  • 20 pieces mussels cooked
  • 6 ounces squid rings
  • 6 ounces baby scallops
  • 2 coarsely chopped fresh flat-leaf parsley
  1. Bring the broth to a simmer before adding seafood.
  2. Add fish and shrimp to pot. Simmer, covered, until shrimp are pink, 2 - 3 minutes.
  3. Add squid ring, baby scallops, clams and mussels, bring to boil.
  4. Cook for 2-3 minutes.
  5. Do not overcook.
  6. Remove pot from heat.
  7. Stir in parsley.

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