Tuscan Seafood Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Stock:1 Onion1 stalk Celery1 Carrot, peeled, large chunksShrimp peels4 oz scallopsSoup:3 Tbsp olive oil1 tbsp Parsley, dried 1/2 tsp crushed red chile flakes1 Tbsp fresh chopped sage5 clove Garlic, chopped16 oz Calamari, thawed in bite size pieces16 oz Baby Octopus, thawed, cut in bite size pieces0.5 can (6 oz) Tomato Paste 1 Tbsp sugar1 Tbsp wine vinigar3 cup Canned Tomatoes 11 oz Bay Scallops, raw (1 lb bag frozen, 4 oz used in stock) 12 oz Haddock (fish), bite size pieces16 oz Shrimp, raw peeled and cleaned, use peels for stock16 oz Mussels Black pepper, salt3 tsp Granulated Sugar
First, make your seafood stock:
Put shrimp peels, 4 oz scallops, 1 onion, cut in half, 1 carrot in large chunks, 1 stalk Celery in large pieces, 1 tsp salt, 2 dried bay leaves, 1 Tbsp whole black pepper and 2 Quarts cold water.
Cover and bring to a boil. Simmer for 30 minutes.
Drain and reserve liquid, discard solids.
For the soup:
Heat oil in large saucepan or dutch oven. Add parsley, sage, chilie flakes and minced garlic. Cook until fragrant, about 1 minute. (careful not to burn). Add calamari and octopus, stir and cook about 4 minutes until seafood is opaque.
Add Tomato paste and cook for 2-3 minutes, then add 1 cup of reserved stock, sugar and vinegar.
Stir, simmer open until all liquid is evaporated, about 20 minutes.
Stir in tomatos with juice, season with ground pepper and simmer 10 minutes, then add 3 cups of fish stock, simmer another 10 minutes.
Add Haddock, cover and cook for 10 minutes. Add shrimp and simmer for another 5 minutes. Add more stock if the soup is too thick at this point, Taste for seasoning, season with salt and pepper if needed, but do not stir too much so it doesn't break up the seafood.
Add scallops and scatter mussels over top, cover and simmer another 5-10 minutes, until mussels have opened. Ladle into 8 bowls.
Serving Size: 6
Put shrimp peels, 4 oz scallops, 1 onion, cut in half, 1 carrot in large chunks, 1 stalk Celery in large pieces, 1 tsp salt, 2 dried bay leaves, 1 Tbsp whole black pepper and 2 Quarts cold water.
Cover and bring to a boil. Simmer for 30 minutes.
Drain and reserve liquid, discard solids.
For the soup:
Heat oil in large saucepan or dutch oven. Add parsley, sage, chilie flakes and minced garlic. Cook until fragrant, about 1 minute. (careful not to burn). Add calamari and octopus, stir and cook about 4 minutes until seafood is opaque.
Add Tomato paste and cook for 2-3 minutes, then add 1 cup of reserved stock, sugar and vinegar.
Stir, simmer open until all liquid is evaporated, about 20 minutes.
Stir in tomatos with juice, season with ground pepper and simmer 10 minutes, then add 3 cups of fish stock, simmer another 10 minutes.
Add Haddock, cover and cook for 10 minutes. Add shrimp and simmer for another 5 minutes. Add more stock if the soup is too thick at this point, Taste for seasoning, season with salt and pepper if needed, but do not stir too much so it doesn't break up the seafood.
Add scallops and scatter mussels over top, cover and simmer another 5-10 minutes, until mussels have opened. Ladle into 8 bowls.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 490.5
- Total Fat: 11.6 g
- Cholesterol: 222.4 mg
- Sodium: 895.8 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 2.1 g
- Protein: 72.2 g
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