Seafood Stew
This easy breezy and quite honestly beautiful seafood stew is perfect for warming up a cool summer night. Within a half hour, you can have this tasty seafood stew on the dinner table ready to serve. Especially after a long day at the beach, cooking an extravagant meal is the last thing on your mind. See the recipe below!
Ingredients
2 tbsp. olive oil, plus more to finish
4 cloves garlic, peeled and thinly sliced
4 anchovies, chopped (or 2 tsp. anchovy paste)
3⁄4 c. dry white wine
2 c. crushed or finely chopped boxed tomatoes
1 tbsp. capers
1⁄2 c. oil-cured black or Kalamata olives, pitted and halved Kosher salt and freshly ground pepper
Red pepper flakes
16 large shrimp, peeled (about 1 lb.) 1 lb. tuna or swordfish steak, cut into 11⁄2″ chunks
1 c. loosely packed flat-leaf parsley leaves, chopped (about 1⁄2 c.) Grilled or toasted bread, for serving
Instructions
1. Warm the oil in a wide, shallow saucepan or small Dutch oven over medium-low heat. Add the garlic and cook, stirring until it starts to turn golden. Add the anchovies and cook for 1 minute longer. Remove from heat and cool slightly, then add the wine.
2. Return pan to the stove and bring to a boil, then cook over medium heat until liquid reduces by half. Add tomatoes, capers, olives, salt and pepper to taste, and a big pinch of red pepper flakes. Simmer 5 to 10 minutes more.
3. Add 3⁄4 cup water and return to a simmer over medium-low heat. Add the shrimp and cook, covered, stirring once or twice, until they start to turn pink, about 2 minutes. Season the fish lightly with salt and pepper and add it to the pot. Cover and cook, stirring gently once or twice until fish is just opaque on the outside, 3 to 4 minutes. (Be careful not to overcook it.) Stir in most of the parsley, reserving some for the garnish.
4. Divide the stew evenly into 4 warmed bowls. Drizzle olive oil and sprinkle parsley on top of each, and serve with grilled or toasted bread and more red pepper flakes on the side. Serves 4.
