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.
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.