Tangy Tomato-Based Ancona Fish Stew with Clams and Shrimp

Name: Tangy Tomato-Based Ancona Fish Stew with Clams and Shrimp
Total time: 80 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 2 celery ribs, chopped; 1 carrot, chopped; 1 cup fresh parsley, chopped; 3 cloves garlic, finely chopped; 2 bay leaves; red pepper flakes to taste; 1 (28 oz) can whole peeled tomatoes, mashed; 1.5 lbs red snapper fillets, cut into 2-inch pieces; 0.5 cup white vinegar; 3 cups fish stock; 1 lb clams in shell, scrubbed; 0.5 lb medium shrimp, with shells; salt and ground black pepper to taste; 6 slices Italian bread, toasted

Indulge in this tangy tomato-based fish stew, loaded with fresh clams, shrimp, and tender red snapper. This Italian-style dish can also feature lobster for a special treat.

Recipe Info

Prep Time

80 min

Difficulty

Easy

Servings

6 servings

Nutrition

calories395kcal

carbohydrates32g

fat7g

fiber5g

protein48g

sugar7g

Dinner Italian

Ingredients

1 tbsp olive oil

1 onion, chopped

2 celery ribs, chopped

1 carrot, chopped

1 cup fresh parsley, chopped

3 cloves garlic, finely chopped

2 bay leaves

red pepper flakes to taste

1 (28 oz) can whole peeled tomatoes, mashed

1.5 lbs red snapper fillets, cut into 2-inch pieces

0.5 cup white vinegar

3 cups fish stock

1 lb clams in shell, scrubbed

0.5 lb medium shrimp, with shells

salt and ground black pepper to taste

6 slices Italian bread, toasted

Directions

In a large saucepan or clay pot, heat the olive oil over medium heat. Add onion, celery, carrot, parsley, garlic, bay leaves, and red pepper flakes. Cook, stirring often, until the onion has softened and become translucent, about 5 minutes.

Mix in the mashed tomatoes, then cook for another 15 minutes over medium heat. Add the fish and vinegar or wine; cook until the liquid almost evaporates, roughly 10 minutes.

Pour in the fish stock, cover, and reduce heat to low. Simmer for 10 minutes.

Gently fold in the clams. Cook until they've opened (discard any unopened ones), about 2 minutes. Incorporate the shrimp and cook until they turn pink, about 3 minutes. Season with salt and black pepper to taste.

Place a slice of toasted bread at the bottom of each bowl. Ladle the brodetto over the top and serve immediately.