Tuscan Seafood Stew
Kirkland Signature/Filippo Berio
3/4 cup Kirkland Signature/Filippo
Berio Organic Extra Virgin
Olive Oil Organic
1 large red onion, coarsely chopped
4 large garlic cloves, minced
1 1/2 teaspoons red pepper flakes
1 cup dry red wine
1 28-ounce can crushed
1/2 cup minced fresh flat-leaf
1 1/2 teaspoons salt
24 littleneck clams
24 medium or large peeled shrimp
2-2 1/2 pounds mild white-fleshed
fish fillets, cut into 2-inch chunks
3 cups cold water
6-8 thick slices crusty Italian
Heat olive oil in a 6-quart Dutch oven over medium heat. Add onion, garlic and
red pepper. Cook, stirring occasionally, for 10 minutes, or until soft.
Add wine. Increase the heat to medium-high and cook at a brisk simmer for
5 minutes, or until the wine no longer smells of alcohol.
Add tomatoes, all but 2 tablespoons of parsley and salt. Bring to a boil, then
reduce the heat until the sauce simmers gently. Cover and cook for 10 minutes,
Add clams and shrimp; stir. Add fish and stir gently. Increase the heat to high.
Cook for 2 minutes, or until the liquid starts to bubble. Add water. Cover and reduce
the heat so the mixture simmers but does not boil. Cook for 10 minutes,
or until the clams open and the other seafood is opaque in the center. Discard any
clams that do not open.
Set the bread in pasta plates or large shallow bowls and spoon the stew over it.
Sprinkle with the remaining parsley. Makes 6-8 servings.