Italian Seafood Stew Recipe is awesomeness in a pot!
I am going to blow my own trumpet here….this is possibly THE best meal I’ve ever prepared! YES the BEST!
Now I don’t know whether it was the wine, the company or the food (probably all of the above) but the night we cooked this my guest (insert hot new lover here, yes the one from the previous post, the one that is now my Husband and father of my son) and I felt like we went to heaven and back! The simplicity and gorgeous flavors of the saffron infused tomato sauce were just divine. I cannot even begin to tell you…but oh I will…did I say this Italian Seafood Stew is AWESOME?!
This is definitely a crowd pleaser and will be on high rotation at my dinner parties!
It is super easy, tasty and healthy! Make sure all of your ingredients are GLUTEN FREE and you are good to go. I served it with herb infused quinoa but you could use rice, pasta, crusty bread or couscous. I found the longer I let the sauce simmer away the better it was so I would suggest adding 10mins on the cooking time. As far as the seafood, put in anything that you like, preferably sustainably caught in the wild.
So cook with love to nourish the body and feed the soul…
4 tbsp olive oil
1 onion, thinly sliced
2 anchovy fillets
2 garlic cloves
A pinch of saffron
1 tsp of chilli flakes
170ml white wine
2 tbsp tomato paste
400g fresh or tinned tomatoes
375ml fish/vegetable stock or water
300grams firm white fish
400grams raw king prawns
8 scollops or calamari rings
2 tbsp chopped parsley
2 cups of chopped kale
20 green olives, pips removed
A good punch of love
Heat the oil, onion and anchovies in a large saucepan and cook until softened. Add garlic, saffron, chilli and wine and simmer for 2 mins. Add tomato paste, tomatoes and stock, then cover and cook for 20-30mins. (longer if time permits). Season with salt and pepper, then add seafood. Cook for a further3 mins or until seafood is cooked through. Stir in parsley, kale and olives and serve.
To make the HERB INFUSED QUINOA I simply cook the quinoa as instructions on packet but add what ever fresh herbs and/or dried spices to the water and the cooking process, I then remove from heat and let it sit, with the lid on and get nice and fluffy before I serve it.