Sorrento-Style Fish Stew
Prep Time:
Cook Time:
Total Time:0 hour(s)
This simple fisherman's stew, popular in Campania, gets a briny, spicy kick from IASA's Spicy Anchovies.
Serves 6
Ingredients
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 6 cups fish stock
- 1/4 cup dry white wine
- 4 Spicy Anchovies, de-boned and roughly chopped
- 3 tablespoons chopped parsley
- 2 pounds rock cod fillets, cut into 1 1/2-inch pieces
- 6-8 small squid, cleaned and cut into 1/2-inch rings
- 12 large shrimp, deveined
- 3/4 pound fresh baby clams or mussels, rinsed, cleaned and beards removed
Instructions
In a large pot, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until aromatic. Add fish stock, white wine, anchovies and half of the parsley. Bring to a boil, then turn heat to low and let simmer, uncovered, for 20 minutes.
Add rock cod pieces and simmer for 2-3 minutes. Add the remaining seafood, cover and let simmer for 5-7 minutes until the clams or mussels open. Using a perforated spoon, distribute the fish and seafood evenly among 6 bowls. Ladle broth into each bowl and finish with a drizzle of fruity extra virgin olive oil and remaining parsley. Serve immediately alongside a basket of crusty bread.