Italian Seafood Stew is adapted from Mario Batali’s Lifeguard Stew, which I first sampled on a trip to Turks and Caicos. One of my sister’s friends whipped this up for lunch in just 20 minutes.
Two unexpected ingredients give this quick meal interest and sophistication: capers and currants. Pops of brine and salt with sweet and chewy.
Israeli couscous, also known as pearl couscous, adds a hearty and robust base. Seafood can be substituted for whatever you have on hand or go without it for a pleasing vegetarian dish.
I used calamari and langostinos (squat lobster), but while on vacation it was wonderful with diver scallops. You could even cut up pieces of fish like cod or halibut. Interestingly enough, langoinstos was also the original seafood used for scampi dishes.
This recipe for Italian Seafood Stew can make a small amount of seafood go a long way. Shellfish, such as clams, mussels and oysters can also be used for a cioppino-like dish.
And the most important element, next to flavor of course, is ease. Italian Seafood Stew only takes 20 minutes to put together from start to finish. Now that is impressive!
More Easy Seafood Recipes
Bechamel Baked Scallop Recipe
Grilled Red Snapper Recipe
Easy Baked Halibut
Italian Seafood Stew Recipe
Equipment
Ingredients
Seafood Stew:
- 1/4 cup extra virgin olive oil
- 4 tablespoons pine nuts
- 2 tablespoons yellow onion , chopped
- 4 cloves fresh garlic thinly sliced or minced*
- 1 tablespoon dried red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup white wine
- 2 cups canned plain tomato sauce
- 1/2 cup capote capers , drained
- 1/2 cup dried currants
- 2 cups cooked Israeli or pearl couscous , prepared according to package directions
- 1-2 pounds fresh seafood cut into bite-sized pieces
Toppings:
- balsamic glaze
- flaky sea salt
- peccorino ramano cheese , finely grated
- extra virgin olive oil , for drizzling
Instructions
- In a Dutch oven or large sauce pot, heat the olive oil over medium heat. Add pine nuts, onion, garlic and dried red pepper flakes, saute for 2 minutes, or until vegetables have started to soften and become fragrant.
- Deglaze with the white wine and then stir in the tomato sauce, currants and capers, bringing to a low simmer. Add the cooked couscous, cooking for 3-4 minutes or until small bubbles form.
- Lastly, stir in the seafood, cooking for an additional 3-4 minutes or until the seafood is just cooked.
- Serve immediately, garnishing with a drizzle of balsamic glaze, grated cheese, flaky sea salt or more extra virging olive oil.
- If you've tried this recipe come back and let us know how it was in the comments or star ratings.
Israeli couscous doesn’t get enough love. This is so perfect and delicious!
I totally agree! And it is perfect for soups and stews!
Great recipe! The currants add a nice flavor.