Seafood Stew
The ultimate Seafood Stew with shrimp, scallops, clams, and mussels in a light Italian tomato and wine sauce. This easy and delicious recipe is perfect for summer and ideal for sharing with friends and family during warm-weather gatherings.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 jumbo shrimp (peeled, deveined, reserve the shells)
- 4 stalks parsley
- 2 cups water
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1/4 cup shallot (finely chopped)
- 1 cup dry white wine
- 2 dozens clams (scrubbed)
- 1 pound (500g) green mussels (or black mussels, scrubbed)
- 1 large ripe tomato (seeded and diced)
- 8 large sea scallops
- 1/4 cup parsley (chopped )
- salt and black pepper (to taste)
Instructions
- 1
n a 6-quart pot, toast the shrimp shells until they turn pink. Add parsley and water, bring to a boil, then simmer for 5 minutes. Strain the broth and set aside.
- 2
In the same pot, add butter and olive oil, melting the butter. Sauté the garlic and shallot until aromatic. Then, add the wine and shrimp broth, bringing it to a boil. Once boiling, add the clams and mussels, cover, and cook until they open.
- 3
Next, add the tomatoes, scallops, jumbo shrimp, and chopped parsley. Stir well and cook until everything is done. Season with salt and pepper to taste, then dish out and serve immediately.