May 20, 2016

Traditional Italian fish stew that is commonly found in Tuscany region. When the clams or muscles are not available, you can substitute them with scallops.

  • Prep: 25 mins
  • Cook: 35 mins
  • Yields: 4 Servings


4 oz. of shrimp, deveined

7 oz. of fresh clams or mussels, cleaned, rinsed, discard any that doesn’t close

6 oz. of white fish fillet (such as Cod or Sea Bass), cut into 4 pieces

5 cloves of garlic, minced

1 tbsp. of olive oil

¼ bunch of fresh parsley leaves, chopped

¼ cup of dry white wine

1-can (14 oz.) of diced tomatoes or 6 whole fresh tomatoes, chopped

1tsp. of tomato paste

1 cup fish stock or water or vegetable stock

salt and pepper to taste

pinch of red chili flakes (optional)


1In a large saucepan, over medium heat, sauté garlic with olive oil for 1 minute or until fragrant.

2Add parsley leaves and continue cooking for additional 30 seconds.

3Add dry white wine and chopped tomatoes. Cook over medium-low heat for 8-10 minutes or until about 1/3 of the liquid has evaporated (slightly thickened). Stir occasionally.

4Place the remaining ingredients into the saucepan. Cover the saucepan with a lid, and simmer for 5-10 minutes or until fish, shrimp, and clams/mussels are fully cooked. Clams/mussels are done when their shells open.

*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.

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