Author Notes
Little bit different Seafood Stew.
I was a lackey to get some Yellow Datterini tomatoes. —anka
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Ingredients
- Tomatoes broth
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2 tablespoons
extra-virgin olive oil
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3
garlic cloves, minced
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1 pinch
crushed red-pepper flakes
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1
jar (12 ounces) whole Yellow Datterini tomatoes with juice
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1/2 cup
water or dry white wine
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1 cup
bottled clam juice
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1 pinch
saffron threads (15-20 threads)
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sea salt and white pepper
- Fish
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1/2 pound
1/2 pound firm, skinless white fish fillets ( haddock, halibut, cod or sea bass )cut into inch and half-size pieces
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12 pieces
large shrimp, peeled and deveined
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20 pieces
clams cooked
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20 pieces
mussels cooked
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6 ounces
squid rings
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6 ounces
baby scallops
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2
coarsely chopped fresh flat-leaf parsley
Directions
- Tomatoes broth
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Heat oil in a large stockpot over medium heat. Cook garlic until you can smell 15-20 seconds.
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Stir in red-pepper flakes.
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Add Yellow Datterini tomatoes and their juice, saffron, water, and clam juice; bring to a simmer.
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Season with salt and pepper.
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Simmer for 10 minutes.
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The broth can be made ahead and refrigerated.
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Bring to a simmer before adding seafood.
- Fish
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Bring the broth to a simmer before adding seafood.
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Add fish and shrimp to pot. Simmer, covered, until shrimp are pink, 2 - 3 minutes.
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Add squid ring, baby scallops, clams and mussels, bring to boil.
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Cook for 2-3 minutes.
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Do not overcook.
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Remove pot from heat.
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Stir in parsley.
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