Italian Seafood Stew

Italian Seafood Stew is adapted from Mario Batali’s Lifeguard Stew, which I first sampled on a trip to Turks and Caicos. One of my sister’s friends whipped this up for lunch in just 20 minutes.

Italian Seafood Stew is a quick seafood recipe using couscous, tomatoes, currants and caper berries. This Italian stew comes together in just 20 minutes from start to finish! #italianseafoodstew #italianstew www.savoryexperiments.com

Italian Seafood Stew is a quick seafood recipe using couscous, tomatoes, currants and caper berries. This Italian stew comes together in just 20 minutes from start to finish!

Two unexpected ingredients give this quick meal interest and sophistication: caper berries and currants. Pops of brine and salt with sweet and chewy.

Caper berries are the mature buds of the caper bush. Capers (the small ones) are harvested as the bud, before it flowers and then turns into a berry. Which is why in recipes like my Lemon Caper Salmon, frying the capers will create a crispy, floral bloom.

This Italian Seafood Stew is adapted from Mario Batali. In my version, I increased the amount of both caper berries and currants as well as the pine nuts and garlic… because I love garlic.

20 Minute Italian Seafood Stew Recipe- this seafood pasta is a classic Italian recipe made by fisherman’s wives using a variety of seafood making a small amount go a long way. Similar to cioppino, this recipe uses couscous for a satisfying and easy meal. www.savoryexperiments.com

Israeli couscous, also known as pearl couscous, adds a hearty and robust base. Seafood can be substituted for whatever you have on hand or go without it for a pleasing vegetarian dish.

I used calamari and langostinos (squat lobster), but while on vacation it was wonderful with diver scallops. You could even cut up pieces of fish like cod or halibut. Interestingly enough, langoinstos was also the original seafood used for scampi dishes.

This recipe for Italian Seafood Stew can make a small amount of seafood go a long way. Shellfish, such as clams, mussels and oysters can also be used for a cioppino-like dish.

Stir up these fabulous ingredients in a casserole pot or Dutch oven and go to town! Some stores even sell a frozen seafood variety pack, which is perfect for this dish!

Italian Seafood Stew is a quick seafood recipe using couscous, tomatoes, currants and caper berries. This Italian stew comes together in just 20 minutes from start to finish! #italianseafoodstew #italianstew www.savoryexperiments.com

And the most important element, next to flavor of course, is ease. Italian Seafood Stew only takes 20 minutes to put together from start to finish. Now that is impressive!

If you liked this easy seafood recipes, here are a few more:

 

Italian Seafood Stew is a quick seafood recipe using couscous, tomatoes, currants and caper berries. This Italian stew comes together in just 20 minutes from start to finish! #italianseafoodstew #italianstew www.savoryexperiments.com

If you liked this Easy Dinner Recipe, snag a copy of my Easy Dinner Recipes Mini-Cookbook. Available here for only $0.99, here is a small collection of time-saving, hearty and satisfying dinners guaranteed to get you in and out in 30 minutes or less!

20 Minute Italian Seafood Stew Recipe- this seafood pasta is a classic Italian recipe made by fisherman’s wives using a variety of seafood making a small amount go a long way. Similar to cioppino, this recipe uses couscous for a satisfying and easy meal. www.savoryexperiments.com
Print Recipe
5 from 1 vote

Italian Seafood Stew

Italian Seafood Stew is a quick seafood recipe using couscous, tomatoes, currants and caper berries. This Italian stew comes together in just 20 minutes from start to finish! 
Prep Time3 mins
Cook Time15 mins
Total Time18 mins
Course: Main Course, Main Dish
Cuisine: Italian, Mediterranean
Keyword: italian seafood stew, italian stew
Servings: 4
Calories: 574kcal

Ingredients

  • 1 tablespoons Kosher salt
  • 1 cup Israeli or pearl couscous
  • 1/4 cup extra virgin olive oil
  • 4 tablespoon pine nuts
  • 2 tablespoons yellow onion chopped
  • 4 garlic cloves thinly sliced or minced*
  • 4 tablespoons dried currants
  • 1 tablespoon dried red pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup white wine
  • 2 cups canned plain tomato sauce
  • 1-2 pounds fresh seafood cut into bite-sized pieces
  • 1/2 cup caper berries drained
  • Maldon sea salt extra virgin olive oil and scallions

Instructions

  • Fill a medium sauce pan half way with water, salt with 1 tablespoon Kosher salt and bring to a boil.
  • Boil Israeli couscous for 2 minutes, stirring to prevent clumps. Drain and then submerge in ice water to cool and stop cooking process. When cooled, drain again and set aside.
  • In a Dutch oven or large sauce pot, heat olive oil over medium-high heat. Add pine nuts, onion, garlic, currants and dried red pepper flakes, saute for 2 minutes, or until vegetables have started to soften.
  • Add white wine and tomato sauce, bringing to a simmer. Add couscous, increasing heat to a low boil.
  • Lastly, add seafood and caper berries, cooking for an additional 3-4 minutes or until seafood is just cooked.
  • Serve immediately, garnishing with Maldon sea salt, extra virgin olive oil and scallions, if desired.
  • If you've tried this recipe come back and let us know how it was! 

Notes

* Thinly sliced is faster and will have a milder garlic flavor, while mincing will produce more garlicky taste.

Nutrition

Calories: 574kcal | Carbohydrates: 56g | Protein: 33g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 285mg | Sodium: 3913mg | Potassium: 832mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1155IU | Vitamin C: 16.2mg | Calcium: 227mg | Iron: 6.1mg

 

You Might Also Like...

Leave a Reply

Your email address will not be published. Required fields are marked *

What type of comment do you have?

FREE EMAIL COURSE! 

7 Days to Being a Better Home Cook

We want YOU to join the Savory Experiments community and learn basic skills you would learn your first week of culinary school. 

FOR FREE!