Best 2 Italian Seafood Stew Recipes

Embark on a culinary journey to the heart of Italy with our enticing Italian seafood stew recipes. Dive into a symphony of flavors as the alluring aroma of fresh seafood, succulent tomatoes, and aromatic herbs fills your kitchen. Our collection features a variety of stews, each capturing the essence of Italy's diverse culinary traditions. Prepare to tantalize your taste buds with the classic Cacciucco alla Livornese, a Tuscan masterpiece brimming with an array of seafood treasures. Transport yourself to the vibrant streets of Naples with our hearty Zuppa di Pesce alla Napoletana, where plump mussels, clams, and shrimp dance in a rich tomato broth. Discover the rustic charm of Liguria with our flavorful Ciuppin, a seafood stew that showcases the region's love for fresh herbs and aromatic white wine. Indulge in the elegant simplicity of Brodetto all'Anconetana, a Marche specialty where delicate fish fillets are gently simmered in a light, flavorful broth. Whichever recipe you choose, be prepared for a culinary adventure that will leave you craving more.

Here are our top 2 tried and tested recipes!

ITALIAN SEAFOOD STEW

Italian Seafood Stew image

This light, warming seafood stew is the perfect counterpoint to the season's richer meals. It's great served with a slice of crusty sourdough.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 25m

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, smashed and peeled
2 sprigs thyme
3/4 cup dry white wine, such as Pinot Grigio
1 can (14.5 ounces) diced tomatoes
3 dozen small clams, scrubbed and rinsed
1 pound boneless, skinless cod or other firm, white-fleshed fish, cut into 2-inch pieces
Salt and pepper
Fresh parsley leaves (optional)

Steps:

In a large pot, heat oil over medium. Add onion, garlic, and thyme and cook until onion is softened, 5 minutes. Add wine and bring to a boil. Add tomatoes and return to a boil.
Stir in clams and reduce to a rapid simmer. Cover and cook until clams open, about 7 minutes (discard any that don't open).
Arrange fish in a single layer on top of stew. Cover, remove from heat, and let sit until fish is cooked through, about 5 minutes. Season with salt and pepper and serve with parsley, if desired.

Nutrition Facts : Calories 539 g, Fat 12 g, Fiber 1 g, Protein 76 g, SaturatedFat 2 g

ITALIAN SEAFOOD STEW WITH GARLIC-HERB CROUTONS

Italian Seafood Stew with Garlic-Herb Croutons image

Fans of seafood will fall for this flavorful stew featuring clams, cod, shrimp and scallops.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

12 fresh clams in shells
2 tablespoons white vinegar
12 fresh mussels in shells
2 bottles (8 oz each) clam juice
2 cans (14.5 oz each) diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 cup dry white wine or water
1 container (7 oz) refrigerated pesto
1 lb cod fillets, cut into bite-size pieces
1/2 lb uncooked peeled deveined medium shrimp (about 16), thawed if frozen, tail shells removed
1/2 lb uncooked sea scallops (about 16), thawed if frozen
3 tablespoons butter or margarine, softened
16 slices (1/2 inch thick) French bread

Steps:

Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 1 1/2 cups water and the vinegar. Let stand 30 minutes; drain. Scrub clams in cold water.
Meanwhile, discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnacles with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). If you have trouble removing it, use a pliers to grip and pull gently. Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
Heat oven to 350°F. In 4-quart Dutch oven, mix clam juice, tomatoes, tomato sauce, wine and 1/2 cup of the pesto. Layer cod, shrimp, scallops, mussels and clams in Dutch oven. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 to 20 minutes or until mussel and clam shells have opened.
Meanwhile, in small bowl, mix butter and remaining pesto until well blended. Spread on both sides of bread. On ungreased cookie sheet, place bread in single layer. Bake 10 to 15 minutes, turning once, until toasted on both sides.
Discard any mussels or clams that don't open. Spoon stew into soup bowls; top with croutons.

Nutrition Facts : Calories 450, Carbohydrate 33 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 7 g, TransFat 1/2 g

Tips:

Use fresh and high-quality seafood. This will make a big difference in the flavor of your stew.
Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
Use a variety of vegetables in your stew. This will add flavor and texture to the dish.
Season the stew well. Use a combination of salt, pepper, and other spices to taste.
Serve the stew with a side of crusty bread or rice. This will help to soak up the delicious broth.

Conclusion:

Italian seafood stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its combination of fresh seafood, vegetables, and flavorful broth, this stew is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give this Italian seafood stew a try. You won't be disappointed!