This authentic Alla Tarantina stew is a celebration of the sea, hailing from the coastal city of Taranto in Southern Italy. The dish features a rich, savory tomato and olive oil broth infused with garlic, chili, and fresh herbs, providing a robust base for a medley of tender shellfish. Mussels, clams, shrimp, and calamari cook quickly in the aromatic sauce, absorbing its deep flavors. The texture is a delightful contrast between the succulent seafood and the soft, flavorful vegetables. Perfect served over crusty bread to soak up the juices, this dish is ideal for a romantic dinner or a lively gathering. Its a quick, flavorful meal that brings the warmth of the Mediterranean to your table without requiring hours of simmering.
Shellfish Stew Alla Tarantina
Description
This authentic Alla Tarantina stew is a celebration of the sea, hailing from the coastal city of Taranto in Southern Italy. The dish features a rich, savory tomato and olive oil broth infused with garlic, chili, and fresh herbs, providing a robust base for a medley of tender shellfish. Mussels, clams, shrimp, and calamari cook quickly in the aromatic sauce, absorbing its deep flavors. The texture is a delightful contrast between the succulent seafood and the soft, flavorful vegetables. Perfect served over crusty bread to soak up the juices, this dish is ideal for a romantic dinner or a lively gathering. Its a quick, flavorful meal that brings the warmth of the Mediterranean to your table without requiring hours of simmering.Ingredients
Directions
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Cut the calamari into 1/2-inch rings and rinse thoroughly. Check the oysters for any sand or bits of shell and reserve the oyster liquid.
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In a large 4-quart pot or Dutch oven, heat the olive oil over medium-high heat until it shimmers but does not smoke.
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Add the chopped red onion, red and yellow bell peppers, and thyme leaves. Saut for about 10 minutes, stirring occasionally, until the vegetables are softened but not browned.
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Pour in the white wine and add the tomato sauce. Bring the mixture to a gentle boil, scraping up any bits from the bottom of the pot.
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Add the clams, shrimp, and mussels to the pot. Cover with a lid and cook for 3 to 4 minutes, or until the clams have opened.
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Uncover and add the calamari rings. Cook for 2 minutes until the calamari turns opaque.
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Season with salt and black pepper to taste. Add the oysters and the reserved oyster liquid.
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Simmer uncovered for 2 to 3 minutes until the oysters have tightened around the edges and are cooked through.
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Discard any shellfish that have not opened. Divide the shellfish and broth over the toasted bread slices in 4 bowls and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 195.2kcal
- % Daily Value *
- Total Fat 5.0g8%
- Saturated Fat 0.9g5%
- Cholesterol 97.6mg33%
- Sodium 120.3mg6%
- Total Carbohydrate 8.4g3%
- Dietary Fiber 0.0g0%
- Sugars 1.6g
- Protein 27.2g55%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
