The Scramble

Sorrento Seafood Stew

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Sorrento Seafood Stew
A chilly Sunday had me craving a flavorful seafood stew, especially when I saw beautiful shrimp and scallops at our farmer’s market. I daydreamed about it all day and when I set it on the dinner table, my family thought it lived up to my fantasies. You can use whatever seafood looks freshest at your market, or if you are using frozen seafood, defrost it overnight in the refrigerator or in a warm bowl of water until it is thawed before adding it to the stew.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 Tbsp. extra virgin olive loil
  • 2 – 3 stalks celery sliced (1 cup)
  • 1 yellow onion diced (1 1/2 – 2 cups)
  • 2 tsp. minced garlic (about 4 cloves)
  • 1/4 – 1/2 tsp. crushed red pepper flakes optional
  • 28 oz. canned whole plum tomatoes with their liquid
  • 3 Tbsp. tomato paste
  • 16 oz. reduced-sodium fish or vegetable broth or use clam juice
  • 1/2 cup white wine optional
  • 1 bay leaf
  • 1/2 cup fresh flat leaf parsley chopped
  • 2 lbs. seafood such as peeled and deveined shrimp scallops, crab, lobster, langostino tails, mussels, clams (can use frozen seafood, thawed)
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 Tbsp. extra virgin olive loil
  • 2 – 3 stalks celery sliced (1 cup)
  • 1 yellow onion diced (1 1/2 – 2 cups)
  • 2 tsp. minced garlic (about 4 cloves)
  • 1/4 – 1/2 tsp. crushed red pepper flakes optional
  • 28 oz. canned whole plum tomatoes with their liquid
  • 3 Tbsp. tomato paste
  • 16 oz. reduced-sodium fish or vegetable broth or use clam juice
  • 1/2 cup white wine optional
  • 1 bay leaf
  • 1/2 cup fresh flat leaf parsley chopped
  • 2 lbs. seafood such as peeled and deveined shrimp scallops, crab, lobster, langostino tails, mussels, clams (can use frozen seafood, thawed)
Print Recipe
Instructions
  1. In a large stockpot or Dutch oven, heat the oil over medium heat and when it is hot, add the celery and onions, and sauté them until the onions are translucent, about 5 minutes.
  2. Stir in the garlic and crushed red pepper flakes (optional) for about 1 minute, then add the tomatoes, tomato paste, broth, wine (optional) and bay leaf, and bring it to a boil, stirring occasionally.
  3. Cover the stew and simmer it for 15 – 20 minutes (the longer the better), then uncover it, and add the parsley, and keep it simmering for another 5 – 10 minutes (again, the longer the better for flavor), stirring occasionally. Add the seafood and let it cook in the broth for 3 – 5 minutes until it is just cooked through. Remove the bay leaf, and serve it immediately, dipping the bread in the broth, if desired.
Recipe Notes

Do Ahead or Delegate: Slice the celery, dice the onion, peel the garlic, chop the parsley, thaw the seafood if using frozen, or fully prepare the stew with the exception of adding the seafood (see tip below) and refrigerate.

Scramble Flavor Booster: Add 1/2 tsp. dried thyme, 1/2 tsp. dried oregano and/or a pinch of saffron threads with the tomatoes.

Tip: The stew is delicious as it is, but for even richer flavor, make the stew without adding the seafood a day in advance, then reheat it and add the seafood to cook it just before serving.

Nutritional Information Per Serving based on 8 servings (% based upon daily values)

Calories 182, Total Fat: 5g, 7.5%; Saturated Fat: 1g, 3.5%; Cholesterol: 128mg, 42.5%; Sodium: 192mg, 8%; Total Carbohydrate: 13g, 4.5%; Dietary Fiber: 3g, 11%; Sugar: 5g; Protein: 20g

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