Dinner
Fish Stew
“I love fish,” says actor and cookbook author Stanley Tucci. “I love stew. I love fish stew.” This version—stufato di pesce—is Italian in origin, but Tucci adds a little saffron as an homage to a French bouillabaisse.
Servings:
4-6
Ingredients
- 3 tablespoons olive oil
- 1 large onion, diced
- 1 large shallot, finely diced
- 1 to 2 large cloves garlic, minced
- 1 to 2 dried pepperoncini
- Pinch of saffron
- ¾ cup dry white wine
- 2 cups chopped fresh tomatoes
- 3 fresh basil leaves
- 4 cups Fish stock, hot
- Kosher salt and freshly ground black pepper
- 6 scallops
- 10 ounces cod, cut into 3-inch cubes
- 10 ounces grouper, cut into 3-inch cubes
- 12 clams
- 12 mussels
- 12 large shrimp, tails left on
- 1 tablespoon chopped fresh flat-leaf parsley
- Toasted baguette, for serving
- Extra virgin olive oil, for serving
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Preparation Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the onion, shallot, garlic, pepperoncini, and saffron and cook for 3 to 5 minutes until softened. Add the white wine, raise the heat to high, and cook until the alcohol has burned off.
- Lower the heat to medium-high, add the tomatoes, basil, salt, and pepper, and cook for 5 minutes more.
- Reduce the heat to medium and add the stock. Stir the mixture together and bring to a low bubble. (If you worry that the fish stock is too fishy, you can add some chicken broth.) Add the scallops, cod, and grouper to the pot and simmer, covered, for 5 to 7 minutes. Do not stir. Then add the clams and mussels and cover the pot again. Once they begin to open, add the shrimp. Simmer until the shrimp turn pink.Add the parsley and serve immediately with some of the toasted baguette drizzled with a touch of extra virgin olive oil.
