Include in Print View:

Shellfish Stew Alla Tarantina

Shellfish Stew Alla Tarantina recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 195.2
Dietary: Gluten-free
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
  • 2 lbs Mussels, scrubbed and debearded
  • 1 lbs large shrimp, U-15 size, peeled and deveined
  • 1 lbs calamari, cleaned of skin, ink sac and beak
  • 1 lbs small clams or cockles, scrubbed and drained
  • 6 tablespoons virgin olive oil
  • 1 md red onion, chopped into 1/4-inch dice
  • 2 tablespoons freshly chopped thyme leaves
  • 1 cups dry white wine
  • 1 can (14.5 oz) crushed tomatoes or tomato sauce
  • to taste salt and black pepper
  • 4 slices crusty bread, toasted
Directions
  1. 1
    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.
  2. 2
    In a large 4-quart pot or Dutch oven, heat the olive oil over medium-high heat until it shimmers but does not smoke.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    Uncover and add the calamari rings. Cook for 2 minutes until the calamari turns opaque.
  7. 7
    Season with salt and black pepper to taste. Add the oysters and the reserved oyster liquid.
  8. 8
    Simmer uncovered for 2 to 3 minutes until the oysters have tightened around the edges and are cooked through.
  9. 9
    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.

Keywords: italian, seafood, stew, mussels, clams, shrimp, calamari, oysters, tomato, garlic, olive oil, taranto, mediterranean, shellfish, dinner, quick meal, comfort food
Read it online: https://www.chefs-mate.com/recipe/shellfish-stew-alla-tarantina-2/