Fish Italian

Seafood assyrtiko giouvetsi

Name: Easy seafood stew recipe
Yield: 4
Cuisine: /italian
Ingredients: ½ cup (125ml) extra virgin olive oil, plus extra for drizzling; 2 cups (310g) finely chopped onion; 1 cup (60g) finely chopped fennel; 1 cup (60g) long red chillies, chopped; 1 tbs sweet paprika; 4 garlic cloves, crushed; 1½ cups (250g) orzo pasta; 1½ cups (375ml) assyrtiko wine (or any aromatic white wine); 4 cups (1 litre) fish broth; 1 tbs tomato paste; 200g clams; 200g black mussels; 200g calamari, cleaned, cut into 1cm-thick slices; 200g scorpion fish fillet (or any white fish); 200g prawns, peeled, deveined and cut into 2cm pieces; ½ cup (30g) chopped parsley; 300g prawn shells; 2½ tbs extra virgin olive oil; 200g onion, roughly chopped; 150g carrot, roughly chopped; 50g celery stalks, roughly chopped; 40g garlic cloves, roughly chopped; 200g tomato paste; 3 tbs olive oil; 2kg fresh snapper bones (including heads), washed and roughly chopped; 2 whole blue swimmer crabs, cleaned and cut into quarters; 100ml dry white wine; 1.2kg ripe tomatoes, roughly chopped

Rate now

https://healthimprovements.info/recipes/easy-seafood-stew-recipe/dq2m6w5f — Seafood assyrtiko giouvetsi

Jump to recipe

by Nino Zoccali

Sep 02, 2019

This Italian seafood stew is both wholesome and flavoursome. This is an edited extract from Venetian Republic: Recipes from the Veneto, Adriatic Croatia and the Greek Islands by Nino Zoccali (Murdoch, $49.99).

½ cup (125ml) extra virgin olive oil, plus extra for drizzling
2 cups (310g) finely chopped onion
1 cup (60g) finely chopped fennel
1 cup (60g) long red chillies, chopped
1 tbs sweet paprika
4 garlic cloves, crushed
1½ cups (250g) orzo pasta
1½ cups (375ml) assyrtiko wine (or any aromatic white wine)
4 cups (1 litre) fish broth
1 tbs tomato paste
200g clams
200g black mussels
200g calamari, cleaned, cut into 1cm-thick slices
200g scorpion fish fillet (or any white fish)
200g prawns, peeled, deveined and cut into 2cm pieces
½ cup (30g) chopped parsley

Fish broth

300g prawn shells
2½ tbs extra virgin olive oil
200g onion, roughly chopped
150g carrot, roughly chopped
50g celery stalks, roughly chopped
40g garlic cloves, roughly chopped
200g tomato paste
3 tbs olive oil
2kg fresh snapper bones (including heads), washed and roughly chopped
2 whole blue swimmer crabs, cleaned and cut into quarters
100ml dry white wine
1.2kg ripe tomatoes, roughly chopped

Method

1.

For broth, preheat oven to 180°C, toss prawn shells with oil in a pan and roast for 10-15 minutes until golden, stirring often.
2.

In a saucepan, sauté vegetables, garlic, prawn shells and tomato paste in oil for a minute. Add bones and crabs and sauté for 5 minutes. Add wine. Cook until wine evaporates, then add tomato and 3.5 litres water. Simmer for 40-60 minutes, skimming occasionally. Strain through a fine strainer, pressing shells for extra flavour. Strain again. This can be frozen in an airtight container for up to 2 months.
3.

Heat oil in a saucepan over low heat. Add onion, fennel, chilli, paprika and garlic. Cook for 3-4 minutes until onion is translucent.
4.

Season and stir in orzo. Add wine and stir to deglaze pan. Cook for 4 minutes to cook off alcohol. Add crustacean broth and tomato paste and simmer over medium heat for 12 minutes.
5.

Add the clams and mussels to the pan and cook for 2 minutes, then add the calamari, scorpion fish and prawns and cook for 3 minutes or until just cooked.
6.

Adjust the seasoning if required and stir in the parsley. Drizzle with a little extra virgin olive oil to serve.