Stufato del Pescatore (Italian Fisherman's Stew)

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Stufato del Pescatore (Italian Fisherman's Stew)

Stufato del Pescatore (Italian Fisherman's Stew) is a traditional Italian recipe for a classic hearty stew of mixed seafood in a tomato and orange base finished with croutons that's typically served for Christmas Eve. The full recipe is presented here and I hope you enjoy this classic Italian version of: Italian Fisherman's Stew (Stufato del Pescatore).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Chicken Recipes Vegetable Recipes Italy Recipes

This traditional Italian fisherman's stew is typically served on Christmas Eve.

Ingredients:

For the Soup:
3 tbsp olive oil
1 onion, chopped
1 carrot, scraped and chopped
1 celery stick, chopped
5 garlic cloves, finely chopped
2 x 400g tins of chopped plum tomatoes
200g roasted red bell pepper, skinned and chopped
finely-grated zest of 1 orange
juice of 1 orange
1 tbsp sugar
generous pinch of chilli flakes
375ml dry red wine
500ml chicken broth
4 sprigs of fresh thyme
1 tsp salt
675g scallops
500g prawns, peeled
4 tbsp fresh basil, chopped

For the Croûtons:
1 loaf of rustic bread, cubed
4 tbsp olive oil
1 tbsp white wine vinegar
1/4 tsp sea salt
freshly-ground black pepper, to taste
80g pine nuts, toasted

Method:

Heat the olive oil in a large pan over medium heat. Add the onion, carrot, celery and garlic. Fry gently, stirring occasionally, for about 10 minutes, or until the vegetables are soft.

Add the tomatoes and roasted bell peppers, crushing them with a fork. Stir in the orange zest and orange juice along with the sugar, chilli flakes, red wine, chicken stock and thyme. Bring just to a boil, reduce to a simmer and adjust the seasonings to taste.

Cover the pot and simmer gently for 30 minutes. Uncover the pot and cook over medium heat for about 10 minutes or until the sauce thickens.

Add the scallops and prawns, cooking for about 4 minutes more, or until just cooked.

In the meantime, prepare the croûtons. Spread the cubed bread on a large baking tray. Transfer to an oven pre-heated to 180°C and cook for about 10 minutes, or until toasted.

When the soup is ready, take off the heat and stir in the basil.

Combine the olive oil, white wine vinegar, salt and black pepper in a bowl. Whisk to combine, then add the croûtons to coat in the mixture. Divide the warm croûtons between 10 warmed soup bowls, ladle over the soup and serve.