Tuscan Seafood Stew

Ingredients

In this Tuscan adaptation, the Minorcan Clam Chowder is transformed into a Tuscan Seafood Stew by incorporating traditional Tuscan ingredients and flavors. The original American dish is enriched with the essence of the Tuscan coast, featuring a tomato-based broth infused with garlic, herbs, and saffron. The seafood selection is expanded to include a variety of fresh seafood commonly found in Tuscan cuisine, such as mussels and white fish. The finishing touch of extra virgin olive oil and fresh parsley adds a distinct Tuscan flair to the dish. We alse have the original recipe for Minorcan Clam Chowder, so you can check it out.

• 2 tablespoons (30ml) extra virgin olive oil 2 tablespoons (30ml) extra virgin olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 pound (450g) clams, scrubbed 1 pound (450g) clams, scrubbed
• 1 pound (450g) mussels, scrubbed and debearded 1 pound (450g) mussels, scrubbed and debearded
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) white fish fillets, cut into chunks 1/2 pound (225g) white fish fillets, cut into chunks
• 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): 12g, 2g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, celery, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Stir in the dried oregano, dried thyme, and saffron threads. Cook for another minute to release the flavors.
3. 3.
   Add the diced tomatoes and fish or vegetable broth to the pot. Bring to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
4. 4.
   Add the clams and mussels to the pot. Cover and cook for 5 minutes, or until the shells have opened.
5. 5.
   Gently stir in the shrimp and white fish chunks. Cook for an additional 3-4 minutes, or until the seafood is cooked through and opaque.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Ladle the Tuscan Seafood Stew into bowls and garnish with fresh parsley.
8. 8.
   Serve hot and enjoy the flavors of the Tuscan coast!

Treat your ingredients with care...

• Clams and mussels — Make sure to scrub the shells thoroughly under cold water to remove any dirt or sand. Discard any clams or mussels with cracked shells or that do not close when tapped.
• Saffron threads — To enhance the flavor, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the stew.

Tips & Tricks

• For a heartier stew, serve the Tuscan Seafood Stew with crusty bread or over cooked pasta.
• Adjust the seasoning according to your taste preferences by adding more herbs or spices.
• If you prefer a spicier stew, add a pinch of red pepper flakes during the cooking process.
• Use fresh, high-quality seafood for the best flavor and texture.
• To save time, you can use pre-made fish or vegetable broth instead of making it from scratch.

Serving advice

Serve the Tuscan Seafood Stew in individual bowls, accompanied by crusty bread for dipping. Sprinkle some fresh parsley on top for a pop of color and freshness.

Presentation advice

Present the Tuscan Seafood Stew in rustic ceramic bowls to evoke the charm of Tuscan countryside dining. Garnish each bowl with a saffron thread for an elegant touch.