Italian Seafood Stew
This light, warming seafood stew is the perfect counterpoint to the season's richer meals. It's great served with a slice of crusty sourdough.
- Total Time:
- Servings: 4
Photography: Johnny Miller
Source: Everyday Food, December 2012
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, smashed and peeled
- 2 sprigs thyme
- 3/4 cup dry white wine, such as Pinot Grigio
- 1 can (14.5 ounces) diced tomatoes
- 3 dozen small clams, scrubbed and rinsed
- 1 pound boneless, skinless cod or other firm, white-fleshed fish, cut into 2-inch pieces
- Salt and pepper
- Fresh parsley leaves (optional)
In a large pot, heat oil over medium. Add onion, garlic, and thyme and cook until onion is softened, 5 minutes. Add wine and bring to a boil. Add tomatoes and return to a boil.
Stir in clams and reduce to a rapid simmer. Cover and cook until clams open, about 7 minutes (discard any that don't open).
Arrange fish in a single layer on top of stew. Cover, remove from heat, and let sit until fish is cooked through, about 5 minutes. Season with salt and pepper and serve with parsley, if desired.