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!
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.
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.
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!
More Easy Seafood Recipes
Bechamel Baked Scallop Recipe
Grilled Red Snapper Recipe
Easy Baked Halibut
Italian Seafood Stew Recipe
Equipment
Ingredients
- 1 cup Israeli or pearl couscous
- 1/4 cup extra virgin olive oil
- 4 tablespoons pine nuts
- 2 tablespoons yellow onion , chopped
- 4 cloves fresh garlic 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
- Cook the couscous according to package directions for al dente, making sure to sufficiently salt the water. Rinse quickly with cold water to stop the cooking process. Drain well and set aside.
- In a Dutch oven or large sauce pot, heat the olive oil over medium heat. Add pine nuts, onion, garlic, currants and dried red pepper flakes, saute for 2 minutes, or until vegetables have started to soften and become fragrant.
- Deglaze with the white wine and then stir in the tomato sauce, bringing to a low simmer. Add the cooked couscous, cooking for 3-4 minutes or until small bubbles form.
- Lastly, stir in the 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 in the comments or star ratings.
Israeli couscous doesn’t get enough love. This is so perfect and delicious!
I totally agree! And it is perfect for soups and stews!
Great recipe! The currants add a nice flavor.