Mediterranean seafood stew
The best and easiest seafood stew! Raisins bring a touch of sweetness, red pepper a touch of heat and orange zest brightens everything up!
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Main Dish
Cuisine: Mediterranean
Keyword: clams, fish, scallops, tomato
Servings: 4
Calories: 409kcal
Author: Veronique Eichler
- 1/4 cup pine nuts
- 2 tbsp extra-virgin olive oil
- 1 ea onion, chopped fine (1-1/2 cups)
- 1 ea celery rib, minced (1 cup)
- 1/4 tsp Salt
- 1/4 tsp pepper
- 4 ea garlic cloves, minced
- 1 tsp dried thyme
- 1/4 tsp red pepper flakes
- 1 cup dry white wine
- 28 oz can whole peeled San Marzano tomatoes, drained with juice reserved, chopped coarse
- 10 oz can baby clams, whole, with juice
- 1/4 cup golden raisins
- 2 tbsp capers, rinsed
- 8 oz shrimp
- 8 oz bay scallops
- 8 oz white fish fillet (cod, tilapia or similar)
- 1 tsp grated orange zest
Toast pine nuts in a small frying pan and reserve.
Heat oil in Dutch oven over medium heat until shimmering.
Add onions, celery, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until softened, about 5 minutes.
Stir in thyme, pepper flakes, and garlic and cook until fragrant, about 30 seconds.
Stir in wine, cook until reduced by half. Add reserved tomato juice and clam juice. Bring to simmer, and cook until reduced by half, about 10 minutes.
Stir in tomatoes, raisins, and capers, bring to simmer, and cook until flavors meld, about 15 minutes.
Add shrimp, bay scallops, clams and fish fillets. Cook until done, about 5 minutes.
Serve, sprinkling individual bowls with pine nuts and shave some orange zest on top.
Calories: 409kcal | Total Carbohydrate: 25g | Protein: 35g | Total Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 1002mg | Potassium: 1003mg | Dietary Fiber: 4g | Total Sugars: 12g | Vitamin A: 386IU | Vitamin C: 26mg | Vitamin D: 1µg | Calcium: 197mg | Iron: 5mg