Spicy Seafood Stew with Basilicatan Flavors

Ingredients

While the original Ecuadorian Picante de mariscos is known for its bold flavors and use of local ingredients, this adapted version infuses the dish with the unique tastes of Basilicatan cuisine. The addition of peperoncino, a traditional Lucanian chili pepper, brings a fiery heat to the stew, complementing the seafood beautifully. The use of aromatic herbs and spices commonly found in Basilicatan cooking further enhances the flavor profile, creating a fusion dish that celebrates the best of both cuisines. We alse have the original recipe for Picante de mariscos, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, mussels, calamari) 500g (1.1 lb) mixed seafood (shrimp, mussels, calamari)
• 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
• 1 peperoncino (Lucanian chili pepper), finely chopped 1 peperoncino (Lucanian chili pepper), finely chopped
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Crusty bread, for serving Crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 38g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the peperoncino, canned diced tomatoes, dried oregano, dried basil, paprika, bay leaf, salt, and pepper. Stir well to combine.
3. 3.
   Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
4. 4.
   Add the mixed seafood to the pot and stir gently to coat it with the tomato mixture. Cook for an additional 5-7 minutes, or until the seafood is cooked through.
5. 5.
   Remove the bay leaf from the stew. Taste and adjust the seasoning if needed.
6. 6.
   Ladle the Spicy Seafood Stew into bowls, garnish with fresh basil leaves, and serve hot with crusty bread.

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 not to exceed the recommended cooking time.

Tips & Tricks

• For an extra kick of heat, add more peperoncino according to your spice preference.
• Serve the stew with a squeeze of fresh lemon juice for a burst of acidity.
• If you prefer a thicker stew, you can add a tablespoon of tomato paste to the broth.
• Feel free to customize the seafood selection based on your preferences and availability.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Spicy Seafood Stew in individual bowls, accompanied by warm crusty bread for dipping into the flavorful broth. Provide lemon wedges on the side for those who enjoy a tangy twist.

Presentation advice

Garnish each bowl of Spicy Seafood Stew with a sprig of fresh basil leaves to add a pop of color and freshness. Serve the stew in rustic ceramic bowls to enhance the rustic charm of the dish.