Tuscany Seafood Stew

With this Dish you will bring yourself a little Mediterranean flair to your Home. Serve this delicious stew with olive oil garlic bread.


What you need:

3 pounds mixed fresh and cleaned seafood filets ( look whats on sale, i used african snook,  tilapia.But you could also use: black sole, halibut,gurnard…

1/2 pound cleaned, calamari, cut into chunks

1 pound cleaned mussel

2 sticks of celery, chopped finely

1 large carrot, chopped finely

5 garlic cloves, copped finely

1 cup dry white wine ( use one that you would drink with the food, choose and italian wine)

1 white onion, chopped finely

14 1/2 oz good quality canned tomatoes (pur, no salt added or such)

1 tsp lemon zest

6 tbsp olive oil

2 cups fish stock ( or you can make it yourself, by cooking a 1 1/2 cup of shrimp peel and 3 cups of vegetable broth together for 30 min)

2 tbsp fresh chopped parsley

salt & pepper


In a large pot, heat the olive oil to medium high heat. Sauté the onions and the garlic for about 2 min. Add the celery and the carrots, and continue to sauté them for about 2 min. Add the canned tomatoes and break them into little bits, sauté for 1 min before adding the wine, lemon zest and stock to the vegetables. Cook the stock for about 15 min. on low medium heat. Taste it, and season it with salt and pepper. Now add your seafood filets and continue to boil very gently for 10 minutes. Add the rest of your seafood ( mussels, calamari..) and continue to cook on a gentle boil for another 10 min. Taste it, season with some more salt & pepper if needed, and stir in your fresh chopped parsley.



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