- 2-2.5 lbs of seafood, whatever you prefer
- olive oil
- 1/2 onion, chopped
- 2-4 cloves of garlic, chopped
- 1 bay leaf
- 1 tsp fresh thyme
- pinch of saffron
- 1/2 cup white wine
- 2 cups tomato puree or fresh chopped tomatoes
- 1 cup fish stock
- salt, pepper, and sugar to taste
- handfull of basil leaves
- lemon optional
|I used shrimp, squid, and two types of fish. Clams, mussels, or even crab would be delicious.|
Tip: to save extra fresh herbs, you can chop them up and put individual servings in ice cube trays. Just add water, freeze, then store the cubes in a freezer bag. Then you can just throw the herb ice cube into whatever your cooking. You can see my thyme ice cube in the picture above.
Also you can use a store bought fish stock, but I made a simple shrimp stock using the heads and shells of my cleaned shrimp. I just added water and some seasonings.
|cooking shrimp stock|
|sauteing garlic and onions|
2. add white wine and cook until slightly reduced. Add tomato puree and simmer for 15 minutes. Add fish stock and season with salt and pepper. Add sugar if the tomatoes are too acidic, this also brings out the flavor of the tomato.
|sauce coming together|
|Everything is done|
I would recommend serving the stew with some bread or even better some garlic croutons. You can make your own croutons by tossing bread chunks with crushed garlic, olive oil, salt, and pepper then baking then until toasty.