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Ingredients
Scale
- 3 tablespoons olive oil
- 2 shallots, diced
- 2 medium carrots, diced
- 2 small leeks (or 1 large leek), sliced
- 4–5 garlic cloves, minced
- 1 ½ cups dry white wine
- 2 (14.5 oz) cans fire-roasted diced tomatoes
- 4 oz tomato paste
- 2 ½–3 cups fish stock or seafood stock
- 1 bay leaf
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 2 teaspoons sugar
- 1 teaspoon salt (adjust to taste)
- ½ lb mussels, cleaned
- ½ lb manila clams or littleneck clams, cleaned
- 1 lb jumbo shrimp, deveined (preferably with shells on)
- 1 lb white fish of choice, cut into chunks
Instructions
- Dice the shallots, carrots, and leeks, and mince the garlic.
- Preheat a large Dutch oven, add olive oil, then sauté shallots, leeks, and carrots for 5-7 minutes.
- Add garlic, stir until fragrant, then pour in the wine and simmer briefly.
- Stir in diced tomatoes, tomato paste, and fish stock, along with seasonings. Let simmer for 20-25 minutes.
- Add mussels and clams, cover, and cook until they begin to open (3-4 minutes).
- Fold in shrimp and white fish, cover, and simmer for another 5 minutes.
- Serve hot with crusty bread.
Notes
Use fresh seafood for the best flavor.
Adjust spice levels to suit your taste.
For deeper flavors, allow the stew to simmer longer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Calories: 350
- Sugar: 6
- Sodium: 800
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 90