Italian seafood stew

Combine all of the best jewels of the sea in this hearty Italian stew. Serve with loads of crusty buttered bread to mop up all of those delicious juices.

  • 1 hr 10 mins cooking
  • Serves 4
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Italian seafood stew
  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 3 clove garlic, crushed
  • 2 2/3 cup (700g) bottled tomato pasta sauce
  • 1 1/2 cup (375ml) fish stock
  • 1/2 cup (125ml) dry white wine
  • 2 strips lemon rind
  • 600 gram (1¼ pounds) uncooked medium king prawns (shrimp)
  • 600 gram (1¼ pounds) white fish fillets
  • 300 gram (9½ ounces) clams, scrubbed
  • 12 scallops without roe (300g)
  • 1/4 cup finely shredded fresh basil
  • 1/4 cup coarsely chopped fresh flat-leaf parsley


Italian seafood stew
  • 1
    Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add pasta sauce, stock, wine and rind; bring to the boil. Reduce heat; simmer, covered, 20 minutes.
  • 2
    Meanwhile, shell and devein prawns, leaving tails intact. Chop fish into 2cm (¾-inch) pieces.
  • 3
    Add clams to pan; simmer, covered, 5 minutes. Discard any clams that do not open. Add prawns, fish and scallops to pan; cook, covered, stirring occasionally, about 5 minutes or until seafood just changes colour. Stir in herbs, season to taste.


Recipe is not suitable to freeze.

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