This simple, healthy and easy Tuscan Seafood Stew is perfect for dinner or a special occasion filled with fresh clams, shrimp and fish.
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Making this healthy Tuscan Seafood Stew was so fun for me. I joined with 11 other bloggers to bring to you a Feast of Seven Fishes. Feast of Seven Fishes is an Italian meal served on Christmas Eve to celebrate with friends and family. Even though the number seven is in the title, the meal can actually have many different number of courses, but they are all seafood. I am bringing you the soup or stew course. Even though I am calling this dish a stew, I would say it is somewhere in between a soup or stew. A seafood stew has to have lots of delicious, aromatic broth to dip bread in. In my mind it is an absolute necessity.
While seafood can often be expensive, this dish was actually considered more of a peasant dish. Fish mongers would make a stew out of leftover bits of seafood. Since I don’t have a lot of leftover bits of seafood lying around, I headed to my grocery store. I wanted a firm white fish and chose cod as it was on sale. Both clams and mussels are very inexpensive. If you can find both, use them. My grocery store only had clams. I also bought shrimp and just a few scallops. Scallops are quite pricey, but I absolutely adore them. They were my splurge item. You can add whatever seafood is on sale.
Be sure to visit my fellow bloggers to see the glorious recipes for the rest of the meal. You do not have to be Italian to enjoy this seafood feast.
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Tuscan Seafood Stew
- 1 onion roughly chop
- 5 cloves garlic roughly chop
- 1/4 cup parsley
- 1/2 tsp red pepper flakes
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1 cup white wine
- 1 chopped tomatoes 14oz.
- 1 cup fish or vegetable stock
- 3/4 tsp kosher salt
- 1 lb clams scrubbed
- 1 lb fish cut into 2” pieces
- 1/2 lb shrimp deveined and shelled
- 1/4 lb scallops
- 2 tbsp fresh lemon juice
- 8 slices Italian bread
In a food processor, pulse onion, garlic, parsley and pepper flakes until they are finely minced.
In a large stockpot, heat the oil over medium heat.
Add the minced onion mixture. Cook, stirring frequently, until the onions are translucent.
Add the tomato paste, and stir, cooking for 1minute.
Add the wine, scraping off any bites from the bottom of the pot. Bring to a boil and reduce to a simmer until the wine has almost entirely evaporated.
Add the tomatoes along with the juice stock and salt. Bring to a simmer, cover and simmer for 10 minutes.
Scatter the clams in the top. Cover and cook for 5 minutes.
Gently stir in the fish. Cover and cook for another 5 minutes.
Stir in the shrimp and scallops. Cover and cook for another 5 minutes, or until shrimp are pink.
Discard any clams that did not open.
Stir in lemon juice and serve with bread.
I calculated 8 Weight Watcher Smartpoints per serving.
Brought to America from Southern Italy where it is all now but forgotten, the Feast of the Seven Fishes is a meal eaten by Italian-Americans that features (at least) seven fish/seafood dishes. Along with our hosts, Heather from All Roads Lead to the Kitchen and Lora from Savoring Italy, some bloggers have gotten together to share menu ideas for your Seven Fishes feast. Along with the traditional seven fish and seafood dishes, we’ve included some side dishes, a palate cleanser, a dessert, and a cocktail.
Salmon Rillettes from Karen’s Kitchen Stories
Marinated Shrimp Salad from A Healthy Life For Me
Pistachio Crusted Baked Cod from Cravings of a Lunatic
Pasta con le Sarde from Savoring Italy
Tuscan Seafood Stew from Food Done Light
Mixed Seafood Risotto from All Roads Lead to the Kitchen
Linguine with Scallops and Broccoli from Kudos Kitchen By Renee
Brussels Sprouts Risotto from Eats Well With Others
Marinated Roasted Vegetables from That Skinny Chick Can Bake
Limoncello Sorbet from Creative Culinary
Zuppa Inglese from Christina’s Cucina
Cranberry Limoncello Spritzer from Snappy Gourmet
Happy Healthy Eating,