Ingredients
Scale
For the Stew:
- 1/2 pound white fish fillets (cod or haddock), cut into chunks
- 1/2 pound squid, cleaned and cut into rings
- 1/2 pound clams, cleaned
- 1/2 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can crushed tomatoes
- 4 cups fish stock or vegetable broth
- 1/2 cup white grape juice
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon fennel seeds (optional)
- Fresh parsley, chopped (for garnish)
For Serving:
- Crusty bread
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic and cook for 1 minute more.
- Add Tomatoes and Spices: Stir in crushed tomatoes, oregano, fennel seeds (if using), red pepper flakes, salt, and pepper. Simmer for 5-7 minutes.
- Add Broth and Juice: Pour in fish stock and white grape juice. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add Seafood: Add squid, shrimp, clams, and fish. Cover and cook for 5-7 minutes, or until clams open and seafood is cooked through. Discard unopened clams.
- Season and Serve: Adjust seasoning. Garnish with parsley. Serve hot with crusty bread.
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes Calories: Approximately 300 calories per serving | Servings: 4