A Quick and Easy Summertime Seafood Stew

A heady, aromatic dish that showcases the bounty of the sea.
Susan Spungen Seafood Stew

Photograph courtesy of Susan Spungen

This easy breezy and quite honestly beautiful seafood stew is perfect for warming up a cool summer night. Within a half hour, you can have this tasty seafood stew on the dinner table ready to serve. Especially after a long day at the beach, cooking an extravagant meal is the last thing on your mind.  See the recipe below!

Ingredients

2 tbsp. olive oil, plus more to finish
4 cloves garlic, peeled and thinly sliced
4 anchovies, chopped (or 2 tsp. anchovy paste)
3⁄4 c. dry white wine
2 c. crushed or finely chopped boxed tomatoes
1 tbsp. capers
1⁄2 c. oil-cured black or Kalamata olives, pitted and halved Kosher salt and freshly ground pepper
Red pepper flakes
16 large shrimp, peeled (about 1 lb.) 1 lb. tuna or swordfish steak, cut into 11⁄2″ chunks
1 c. loosely packed flat-leaf parsley leaves, chopped (about 1⁄2 c.) Grilled or toasted bread, for serving

Instructions

1. Warm the oil in a wide, shallow saucepan or small Dutch oven over medium-low heat. Add the garlic and cook, stirring until it starts to turn golden. Add the anchovies and cook for 1 minute longer. Remove from heat and cool slightly, then add the wine.

2. Return pan to the stove and bring to a boil, then cook over medium heat until liquid reduces by half. Add tomatoes, capers, olives, salt and pepper to taste, and a big pinch of red pepper flakes. Simmer 5 to 10 minutes more.

3. Add 3⁄4 cup water and return to a simmer over medium-low heat. Add the shrimp and cook, covered, stirring once or twice, until they start to turn pink, about 2 minutes. Season the fish lightly with salt and pepper and add it to the pot. Cover and cook, stirring gently once or twice until fish is just opaque on the outside, 3 to 4 minutes. (Be careful not to overcook it.) Stir in most of the parsley, reserving some for the garnish.

4. Divide the stew evenly into 4 warmed bowls. Drizzle olive oil and sprinkle parsley on top of each, and serve with grilled or toasted bread and more red pepper flakes on the side. Serves 4.

The print version of this article appears with the headline: Summer Sensation.
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