Best Shellfish Stew Alla Tarantina
Shellfish Stew Alla Tarantina recipe 14
14
Ingredients
| 2 | pounds |
mussels
scrubbed, debearded |
|
| 1 | pound |
shrimp
|
|
| 1 | pound |
calamari
|
* |
| 1 | pound |
clams
|
|
| 12 |
oysters
|
* | |
| 6 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | medium |
red onion
chopped |
|
| 1 |
sweet red bell peppers
seeded, cored, chopped |
* | |
| 1 |
sweet red bell peppers
seeded |
* |
Directions
In a 4 quart pot, heat olive oil until smoking.
Add onion, peppers and thyme leaves and cook until softened but not brown, about 10 minutes.
Add wine and tomato sauce and bring to a boil.
Add clams, shrimp and mussels and cover.
Cook 3 to 4 minutes until clams have all opened.
Add calamari and cook 2 minutes until opaque.
Season with salt and pepper, add oysters and oyster liquid and simmer 2 to 3 minutes until oysters have tightened around outer edges.
Divide shellfish over pieces of bread in 4 bowls, pour in broth and serve.
