This authentic Shellfish Stew Alla Tarantina is a celebration of the sea, hailing from the coastal city of Taranto in Southern Italy. The dish features a robust yet delicate broth made from dry white wine and simple tomato sauce, which serves as the perfect canvas for a medley of fresh seafood. Mussels, clams, shrimp, calamari, and oysters are simmered just long enough to retain their tender texture and briny sweetness. The aromatics of onion, bell peppers, and fresh thyme infuse the broth with depth and warmth. Serve this comforting stew ladled over toasted rustic bread to soak up every drop of the flavorful liquid. It is an ideal choice for a special dinner party or a hearty weeknight meal that feels luxurious yet approachable.
Shellfish Stew Alla Tarantina
Description
This authentic Shellfish Stew Alla Tarantina is a celebration of the sea, hailing from the coastal city of Taranto in Southern Italy. The dish features a robust yet delicate broth made from dry white wine and simple tomato sauce, which serves as the perfect canvas for a medley of fresh seafood. Mussels, clams, shrimp, calamari, and oysters are simmered just long enough to retain their tender texture and briny sweetness. The aromatics of onion, bell peppers, and fresh thyme infuse the broth with depth and warmth. Serve this comforting stew ladled over toasted rustic bread to soak up every drop of the flavorful liquid. It is an ideal choice for a special dinner party or a hearty weeknight meal that feels luxurious yet approachable.Ingredients
Directions
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Prepare the seafood: Cut calamari into 1/2-inch rings. Check oysters for any sand or bits of shell. Ensure mussels are scrubbed and debearded, clams are scrubbed and drained, and shrimp are peeled and deveined.
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In a 4-quart pot or large Dutch oven, heat the virgin olive oil over medium-high heat until it shimmers but does not smoke excessively.
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Add the chopped red onion, red bell pepper, yellow bell pepper, and fresh thyme leaves to the pot.
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Sauté the vegetables, stirring occasionally, until they are softened but not browned, approximately 10 minutes.
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Pour in the dry white wine and basic tomato sauce. Stir to combine and bring the mixture to a rolling boil.
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Add the clams, shrimp, and mussels to the pot. Cover immediately with a lid.
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Cook for 3 to 4 minutes, or until the clams have all opened. Discard any clams that do not open.
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Add the calamari rings to the pot. Cook uncovered for 2 minutes until the calamari is opaque and tender.
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Season the stew with salt and freshly ground black pepper to taste.
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Gently add the shucked oysters and their reserved liquid to the pot.
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Simmer for 2 to 3 minutes until the oysters have tightened around the outer edges and are just cooked through. Do not overcook.
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Divide the toasted rustic bread slices among 4 bowls. Ladle the shellfish and broth evenly over the bread. 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.
