Photo: Kevin McCutcheon
Italian Shellfish Stew
14 ingredients
Serves 4.
openrecipes
Italian Americans make lavish seafood stews similar to this one for Christmas Eve dinner, just as their ancestors did in Italy. This particular recipe is adapted from
Estimated Nutrition (whole recipe, rough)
814
Calories
40g
Protein
16g
Fat
122g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Squid | not in our table | 0 |
| Monkfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. extra-virgin olive oil
- 1 large yellow onion, chopped
- 1 garlic clove, minced, plus 2 garlic cloves, halved lengthwise
- 8 plum tomatoes, halved lengthwise, seeded and diced
- 1/4 tsp. red pepper flakes
- 1/2 cup tomato sauce
- 1/2 cup dry red wine
- 3/4 lb. cleaned squid, tentacles trimmed, bodies cut into 1/2-inch rings
- 3/4 lb. monkfish fillet, cut into 3/4-inch pieces
- 1/2 lb. sea scallops, side muscle removed and scallops halved horizontally
- 1/4 lb. shrimp, peeled and deveined
- 12 littleneck clams, well scrubbed
- 4 coarse country bread slices, each about 1 inch thick, toasted
- Chopped fresh flat-leaf parsley for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes