Venetian-Style Seafood Stew

Ingredients

While the original Calabash-Style Seafood from Caribbean cuisine is typically prepared with a blend of Caribbean spices and flavors, the Venetian-Style Seafood Stew takes inspiration from the Venetian lagoon and its culinary traditions. The use of fresh seafood and aromatic herbs like parsley and basil gives this dish a distinct Venetian touch. Additionally, the tomato-based broth in the Venetian version adds a tangy and robust flavor to the stew. We alse have the original recipe for Calabash-Style Seafood, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, clams, mussels, fish fillets) 500g (1.1 lb) mixed seafood (shrimp, clams, mussels, fish fillets)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 250ml (1 cup) fish or vegetable broth 250ml (1 cup) fish or vegetable broth
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 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)
• Fresh basil leaves, torn (for garnish) Fresh basil leaves, torn (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the canned diced tomatoes, fish or vegetable broth, dried oregano, dried thyme, and bay leaf to the pot. Stir well to combine.
3. 3.
   Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
4. 4.
   Add the mixed seafood to the pot and season with salt and pepper to taste. Stir gently to coat the seafood with the broth.
5. 5.
   Cover the pot and let the stew simmer for about 15-20 minutes, or until the seafood is cooked through and the clams and mussels have opened.
6. 6.
   Remove the bay leaf from the stew. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Venetian-Style Seafood Stew hot, garnished with fresh parsley and torn basil leaves.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the stew. Overcooking the seafood can result in a rubbery texture, so be careful to cook it just until it is tender and cooked through.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the stew before adding the seafood.
• Serve the stew with crusty bread to soak up the delicious broth.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a spicier stew, you can add a pinch of red pepper flakes or a dash of hot sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Venetian-Style Seafood Stew in individual bowls, accompanied by crusty bread for dipping into the flavorful broth. Garnish each bowl with a sprinkle of fresh parsley and torn basil leaves to add a pop of color and freshness.

Presentation advice

To enhance the presentation of the Venetian-Style Seafood Stew, serve it in shallow bowls to showcase the vibrant colors of the seafood and the rich red broth. Place a few whole cooked shrimp or mussels on top as a visual centerpiece.