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
- Remove damaged and open mollusks.
- 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.
- Add fish and squid rings to a saucepan, fry, stirring occasionally, for about 2 minutes.
- 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.
- Serve the seafood stew on the platter immediately.
Good appetite!
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