Seafood Stew in Tomato Sauce

by Editorial Staff

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

Cook: 25 mins

Servings: 4

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

Directions

  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!

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