Seafood Stew in Tomato Sauce

This stew is made with fish, bivalve shellfish, and squid rings.

Summary

Ingredients

• White bivalve mollusks (washed, peeled) – 300 g
• Fillet of white fish – 330 g
• Boiled squid rings – 230 g
• Fresh cream tomatoes (chopped) – 6 pcs.
• Olive oil – 2 tbsp
• Large onions (finely chopped) – 1 pc.
• Garlic (chopped) – 2 cloves
• Stalked celery – 2 stalks
• Fish broth – 1.75 cups
• Fresh thyme – 1 bunch
• Salt to taste
• Ground black pepper – to taste

Instructions

1. Remove damaged and open mollusks.
2. Heat the olive oil in a large saucepan over medium heat. Pour onion, garlic, and celery into a saucepan, fry, stirring occasionally, until soft, about 3-4 minutes.
3. Add fish and squid rings to a saucepan, fry, stirring occasionally, for about 2 minutes.
4. Then add the broth, tomatoes, thyme, salt, and pepper, cover, and cook the seafood stew for 3-4 minutes. Place the clams in a saucepan, cover, and cook the seafood stew for about 2 minutes, until the shells open. Remove shells that have not opened from the saucepan.
5. Serve the seafood stew on the platter immediately.

Good appetite!