Best 2 Venetian Seafood Stew Recipes

**Venetian Seafood Stew: A Culinary Symphony from the Heart of Italy**

Embark on a culinary journey to the enchanting canals of Venice with our delectable Venetian Seafood Stew. This exquisite dish, steeped in the rich culinary traditions of Italy, is a symphony of flavors that will tantalize your taste buds and transport you to the heart of this romantic city. Dive into a savory broth brimming with the freshest seafood treasures, including plump shrimp, tender calamari, briny mussels, and succulent clams. Each bite is an explosion of ocean flavors, enhanced by the aromatic embrace of garlic, white wine, and a medley of herbs. Alongside the seafood stew, we present a delightful selection of accompaniments that elevate the dining experience. Indulge in the classic Venetian Risotto, a creamy and flavorful dish that perfectly complements the stew's seafood essence. For a crispy and golden touch, try the Fried Calamari, a Venetian specialty that will add a delightful crunch to your meal. And to satisfy your sweet cravings, the traditional Venetian Frittelle, delicate fried pastries dusted with powdered sugar, offer a perfect ending to this culinary adventure.

Let's cook with our recipes!

CIOPPINO

Cioppino image

Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Steps:

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
Ladle the soup into bowls and serve.

VENETIAN SHRIMP AND SCALLOPS

Venetian Shrimp and Scallops image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping
Serving Suggestions: Asparagus with Prosciutto
Dessert Suggestions: Lemon sorbet dessert cups

Steps:

Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

Tips:

Use fresh seafood. The fresher the seafood, the better your stew will taste. If you can't find fresh seafood, frozen seafood is a good option.
Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
Use a variety of seafood. Don't be afraid to mix and match different types of seafood in your stew. This will add flavor and variety to the dish.
Use a good quality white wine. The white wine you use in your stew will add flavor and depth to the dish. Choose a wine that you would enjoy drinking on its own.
Don't be afraid to experiment. There are many different ways to make a Venetian seafood stew. Feel free to experiment with different ingredients and flavors to find a recipe that you love.

Conclusion:

Venetian seafood stew is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to enjoy the flavors of the sea, and it's sure to be a hit with your family and friends. So next time you're looking for a seafood dish to try, give Venetian seafood stew a try. You won't be disappointed.