A hearty and flavorful fish stew inspired by Tuscan cuisine, featuring fresh seafood, tomatoes, and aromatic herbs.
Preparation time
20min
Cooking time
35min
Ingredients
4 Servings
- 1 bay leaf
- 0.5 teaspoon black pepper
- 800 grams canned tomatoes
- 1 carrot
- 2 celery stalks
- 200 grams clams
- 240 milliliters dry white wine
- 600 grams firm white fish fillets
- 500 milliliters fish stock
- 1 teaspoon fresh thyme
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 onion
- 2 tablespoons parsley
- 2 potatoes
- 1 teaspoon salt
- 200 grams shrimp
Directions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the chopped onion, garlic, celery, and carrot. Cook until the vegetables are softened, about 5-7 minutes.
Step 3
Stir in the canned tomatoes, fish stock, and white wine. Bring to a simmer.
Step 4
Add the diced potatoes, bay leaf, thyme, salt, and pepper. Cover and cook until the potatoes are tender, about 20 minutes.
Step 5
Gently add the fish chunks, shrimp, and clams to the pot. Simmer until the seafood is cooked through and the clams have opened, about 5-7 minutes.
Step 6
Discard any clams that do not open. Stir in the chopped parsley.
Step 7
Serve the stew hot with crusty bread on the side.