California-style Boreto alla Graisana

Ingredients

In this California-style adaptation, we incorporate the essence of the original Boreto alla Graisana by using a similar combination of seafood and aromatic herbs. However, we infuse the dish with the flavors of California by incorporating locally sourced seafood and sun-ripened tomatoes, giving it a unique twist that reflects the coastal cuisine of the region. We alse have the original recipe for Boreto alla graisana, so you can check it out.

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) scallops 1 lb (450g) scallops
• 1 lb (450g) white fish fillets, such as halibut or cod, cut into chunks 1 lb (450g) white fish fillets, such as halibut or cod, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell peppers. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomatoes, tomato paste, white wine, fish or vegetable broth, dried thyme, dried oregano, and bay leaf to the pot. Stir well to combine.
3. 3.
   Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
4. 4.
   Add the shrimp, scallops, and white fish to the pot. Season with salt and pepper to taste. Stir gently to coat the seafood with the sauce.
5. 5.
   Cover the pot and simmer for an additional 10-15 minutes, or until the seafood is cooked through and tender.
6. 6.
   Remove the bay leaf from the stew. Taste and adjust the seasoning if needed.
7. 7.
   Serve the California-style Boreto alla Graisana hot, garnished with fresh parsley. Enjoy with crusty sourdough bread.

Treat your ingredients with care...

• Shrimp — Be careful not to overcook the shrimp as they can become rubbery. Add them to the stew towards the end of the cooking time to ensure they remain tender.
• Scallops — Pat the scallops dry before adding them to the stew to ensure a nice sear and prevent them from becoming watery.
• White fish fillets — Choose firm white fish fillets that hold their shape well during cooking, such as halibut or cod.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the stew.
• Serve the Boreto alla Graisana with a squeeze of fresh lemon juice for a burst of citrusy flavor.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a thicker stew, you can add a slurry of cornstarch and water to the pot and simmer for a few more minutes until desired consistency is reached.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the California-style Boreto alla Graisana in individual bowls, making sure to distribute the seafood evenly. Garnish with fresh parsley for a pop of color. Accompany the stew with warm, crusty sourdough bread to soak up the flavorful broth.

Presentation advice

To elevate the presentation, place a few whole shrimp, scallops, and fish chunks on top of the stew as a visual centerpiece. Sprinkle some additional chopped parsley over the seafood for an added touch of freshness.