Shellfish Stew alla Tarantina Recipe

Name: Shellfish Stew alla Tarantina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds mussels, scrubbed and debearded; 1 pound large shrimp, U-15 size, peeled and deveined; 1 pound calamari, cleaned of skin, ink sac and beak; 1 pound small clams or cockles, scrubbed and drained; 12 oysters, shucked, with liquid reserved; 6 tablespoons virgin olive oil; 1 medium red onion, chopped into 1/4-inch dice; 1 red bell pepper, seeded and cored, chopped into 1/4-inch dice; 1 yellow bell pepper, seeded and cored, chopped into 1/4-inch dice; 2 tablespoons freshly chopped thyme leaves; 1 cup dry white wine; 1 cup basic tomato sauce; 4 slices rustic bread, toasted until hard

Servings: persons

2 pounds mussels, scrubbed and debearded
1 pound large shrimp, U-15 size, peeled and deveined
1 pound calamari, cleaned of skin, ink sac and beak
1 pound small clams or cockles, scrubbed and drained
12 oysters, shucked, with liquid reserved
6 tablespoons virgin olive oil
1 medium red onion, chopped into 1/4-inch dice
1 red bell pepper, seeded and cored, chopped into 1/4-inch dice
1 yellow bell pepper, seeded and cored, chopped into 1/4-inch dice
2 tablespoons freshly chopped thyme leaves
1 cup dry white wine
1 cup basic tomato sauce
4 slices rustic bread, toasted until hard

1
Cut calamari into 1/2-inch rings and check oysters for sand and bits of shell.
2
In a 4 quart saucepan, heat olive oil until smoking.
3
Add onion, peppers and thyme leaves and cook until softened but not brown, about 10 minutes.
4
Add wine and tomato sauce and bring to a boil.
5
Add clams, shrimp and mussels and cover.
6
Cook 3 to 4 minutes until clams have all opened.
7
Add calamari and cook 2 minutes until opaque.
8
Season with salt and pepper, add oysters and oyster liquid and simmer 2 to 3 minutes until oysters have tightened around outer edges.
9
Divide shellfish over pieces of bread in 4 bowls, pour in broth and serve.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds mussels, scrubbed and debearded, 1 pound large shrimp, U-15 size, peeled and deveined, 1 pound calamari, cleaned of skin, ink sac and beak, 1 pound small clams or cockles, scrubbed and drained, and more.

Yes, Shellfish Stew alla Tarantina falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shellfish Stew alla Tarantina

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions