Shellfish-Tomato Stew on Soft-Cooked Polenta Recipe

Name: Shellfish-Tomato Stew on Soft-Cooked Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 small onion, diced; 6 garlic cloves, minced; One 28-ounce can diced tomatoes; 3/4 cup dry white wine; Salt; Freshly ground pepper; 2 cups water; 1 1/2 cups chicken stock; 1 cup milk; 1 cup instant polenta; 3 tablespoons unsalted butter; 1 pound large shrimp, shelled and deveined; 1 pound cleaned small squidbodies cut crosswise into 1/2-inch rings, tentacles left whole; 2 pounds mussels, scrubbed; 2 tablespoons chopped parsley

Servings: persons

1 tablespoon extra-virgin olive oil
1 small onion, diced
6 garlic cloves, minced
One 28-ounce can diced tomatoes
3/4 cup dry white wine
Salt
Freshly ground pepper
2 cups water
1 1/2 cups chicken stock
1 cup milk
1 cup instant polenta
3 tablespoons unsalted butter
1 pound large shrimp, shelled and deveined
1 pound cleaned small squidbodies cut crosswise into 1/2-inch rings, tentacles left whole
2 pounds mussels, scrubbed
2 tablespoons chopped parsley

1
In a large pot, heat the oil.
2
Add the onion and cook over moderately low heat until softened, 5 minutes.
3
Add the garlic and cook, stirring, until fragrant, 2 minutes.
4
Add the tomatoes and bring to a simmer.
5
Stir in the wine and cook over moderate heat for 2 minutes.
6
Season with salt and pepper; set aside.
7
In a saucepan, bring the water, stock and milk to a boil.
8
Gradually whisk in the polenta.
9
Cook over moderate heat, whisking, until the polenta is slightly thickened, 2 minutes.
10
Stir in 2 tablespoons of the butter and season with salt and pepper.
11
Cover and keep warm.
12
Bring the tomato sauce back to a simmer.
13
Add the shrimp and squid and simmer over moderately high heat until barely cooked, about 2 minutes.
14
Add the mussels, cover and cook until they open, 4 minutes.
15
Swirl in the remaining 1 tablespoon of butter and the parsley.
16
Season with salt and pepper.
17
Whisk the polenta and ladle it into bowls.
18
Spoon the stew over the polenta and serve.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 small onion, diced, 6 garlic cloves, minced, One 28-ounce can diced tomatoes, and more.

Yes, Shellfish-Tomato Stew on Soft-Cooked Polenta 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.

Shellfish-Tomato Stew on Soft-Cooked Polenta

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