RECIPE: Shellfish Stew, Sardinian-Style
December 27, 2011 8:32PM
Sardinian-style Seafood Stew at HB Home Bistro, perfect for a crowd. | Tom Cruze~Sun-Times
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Updated: February 20, 2012 8:00AM
If you’ve convinced yourself that seafood is tricky to cook, this will change your mind. Use the freshest seafood you can get, and you’ll be rewarded with a fragrant stew that comes together quickly.
MAKES 8 to 10 SERVINGS
1 pound fregola or Israeli couscous (see Note) 1 cup good-quality olive oil 1 cup chopped yellow onion 1 pint cherry tomatoes, halved 1 tablespoon chopped garlic 1 bulb diced fennel 1 cup dry white wine Salt and coarse black pepper 1 teaspoon dried basil Pinch saffron threads 3 pounds mussels (prefer- ably Prince Edward Island) 20 littleneck clams 20 tiger shrimp (peeled, tail-on) 8 calamari, cut into rings and tentacles (about 3 cups vegetable stock Zest of 1 lemon 1 (8-ounce) bottle clam juice Chopped parsley and dill
Add basil, saffron, mussels, clams and shrimp and cook, stirring, while shellfish open.
Add remaining ingredients (except chopped herbs) and lower heat, seasoning as you go. Cover and allow to simmer for 7 to 10 minutes, or until fregola is tender. Be mindful not to overcook shellfish.
Serve topped with chopped herbs.
Note: Fregola is a Sardinian pasta that resembles ball-shaped Israeli couscous. The latter is a fine substitute.
Joncarl Lachman, HB Home Bistro and Vincent
Nutrition facts per serving: 801 calories, 35 g fat, 6 g saturated fat, 189 mg cholesterol, 69 g carbohydrates, 5 g sugars, 46 g protein, 836 mg sodium, 6 g fiber
