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Seafood & Tomato Stew

Serves 4 Entree seafood, Fish

Seafood & Tomato Stew

Seafood & Tomato Stew finds its roots in the sunlit kitchens along the Mediterranean coast, where the sea's bounty meets the garden's yield. Designed for everyday enjoyment, this dish celebrates the simple abundance of fresh seafood and ripe tomatoes, seamlessly joining them with the warmth of olive oil and a touch of white wine. It's the kind of stew that feels like a fisherman’s homecoming, effortlessly bringing the essence of the sea to your table.

Expect a harmonious blend of flavors, where the briny sweetness of mixed seafood plays beautifully against the bright acidity of tomatoes. The gentle aroma of garlic and onion weaves through, while a final sprinkle of parsley adds a fresh, herby finish. Seasoned with just the right amount of fine sea salt and black pepper, each spoonful should taste like a Mediterranean breeze, inviting you to linger and savor.

Ingredients

  • 400 gmixed seafood
  • 400 gtomatoes
  • 1onion
  • 3 clovesgarlic
  • 80 mlextra virgin olive oil
  • 100 mlwhite wine
  • to finishparsley
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the 400 g of mixed seafood dry with paper towels to remove excess moisture. This will help the seafood sear properly. Season the seafood lightly with fine sea salt and set aside to allow the salt to begin enhancing the natural flavors.
  2. In a large, heavy-bottomed pot or deep skillet, heat 80 ml of extra virgin olive oil over medium heat. Once the oil is shimmering, add 3 cloves of garlic, minced, and 1 onion, finely chopped. Sauté until the onion becomes translucent and the garlic is fragrant, which will create a flavorful base for the stew.
  3. Add 400 g of tomatoes, chopped, to the pot. Stir to combine with the garlic and onion, allowing the tomatoes to break down and release their juices. The mixture should become saucy and aromatic, forming the foundation of the stew.
  4. Pour in 100 ml of white wine, stirring to deglaze the pot and incorporate any browned bits from the bottom. Let the wine simmer until it reduces slightly, intensifying the flavors and melding with the tomato base.
  5. Gently add the seasoned seafood to the pot, nestling it into the tomato and wine mixture. Cook the seafood until it is just opaque and firm to the touch, which indicates it is cooked through but still tender. Be careful not to overcook, as the seafood should remain succulent.
  6. To finish, sprinkle freshly chopped parsley over the stew for a burst of color and freshness. Adjust the seasoning with additional fine sea salt and black pepper to taste. Serve immediately with a wedge of lemon on the side, allowing diners to add a bright, citrusy note to their liking.