Spicy Calabrian Seafood Stew
Infused with spicy Calabrian chilies and fresh oregano for a Mediterranean kick.
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Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 large garlic cloves, minced
- 2 tablespoons Calabrian chili paste
- 1/2 cup dry white wine (Pinot Grigio)
- 28 ounces crushed San Marzano tomatoes
- 2 cups seafood or clam stock
- 1 tablespoon fresh oregano leaves, chopped
- 1 pound large shrimp, peeled and deveined
- 1 pound fresh mussels, scrubbed and debearded
- 1 pound firm white fish (cod or halibut), cubed
- 1/4 cup fresh parsley for garnish(optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat and sauté the onion until translucent, about 5 minutes.
- 2
Add the minced garlic and Calabrian chili paste, stirring constantly for 1 minute until fragrant but not burnt.
- 3
Deglaze the pot with white wine, scraping up any browned bits from the bottom, and simmer until the liquid reduces by half.
- 4
Pour in the crushed tomatoes, seafood stock, and fresh oregano; bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- 5
Gently stir in the cubed white fish and simmer for 3 minutes as it begins to turn opaque.
- 6
Add the shrimp and the mussels to the pot, covering with a tight-fitting lid to steam.
- 7
Cook for 5-7 minutes until the shrimp are pink and the mussels have fully opened; discard any mussels that remain closed.
- 8
Season with salt to taste and serve immediately in deep bowls with crusty bread and a sprinkle of fresh parsley.
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