Italian seafood stew recipe
The best Italian seafood stew recipe made with gorgeous tiger prawns and mussels.
Equipment
- Casserole dish
Ingredients
- 4 raw shell-on giant prawns / crevettes
- 200 g cooked plain mussels and their juices
- 1 (250g) potato, peeled and finely diced
- ½ (140g) of fennel finely diced
- 50 g of spicy Calabrian sausage, finely diced
- 2 garlic cloves, grated or finely chopped
- 300 ml of white wine (1 ¼ cups)
- 400 g of tinned chopped Italian tomatoes
- ½ cup of pennette rigate pasta
- 30 g of parmesan (fresh)
- 1 pinch of saffron, about 10 strands
- 2 sprigs of fresh rosemary alternatively use dried herbs
- 2 sprigs of fresh oregano alternatively use dried herbs
Instructions
- Use a heavy based shallow casserole dish and place on a medium high heat. Add some olive oil and add the potato, onion, fennel, garlic and sausage. Mix in the oil and fry for 3-4 minutes to start to brown the potatoes.
- Pour in the white wine and the tinned chopped tomatoes and stir the ingredients. Add a pinch of saffron and the rosemary and oregano. Add the pasta and any juice you will have that come from your mussels, stir.
- Arrange the crevettes / giant prawns around the dish and grate the parmesan liberally over the stew.
- Place in the oven at 220℃/428°F for 20 minutes.
- Remove from the oven and arrange the mussels in their shells in the dish and return the stew to the oven for a final 5 minutes of baking.
- Garnish with more fresh herbs and parmesan and serve with toasted Italian bread.