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Tuscan Fish Stew

Tuscan Fish Stew Recipe

  • 1½ cups onion chunks
  • 1 cup celery chunks
  • ½ cup carrot chunks
  • 2 tablespoons sliced garlic, plus 2 whole cloves
  • 1 teaspoon crushed red pepper
  • 2 tablespoons chopped fresh Italian parsley
  • 5 sage leaves
  • 3 tablespoons extra virgin olive oil
  • ½ pound squid or cuttlefish, cut into strips
  • 1 cup dry white wine
  • 2 cups canned whole tomatoes, with their juice, pureed (see Notes)
  • A 1-pound grouper or red snapper, cleaned and cut into 2-inch cubes
  • ½ pound (12 medium) peeled shrimp
  • 1¼ pounds (about 30) mussels, scrubbed and debearded
  • 1½ pounds (about 2 dozen) small clams, scrubbed
  • 4 cups fish stock (see headnote) or vegetable stock
  • Salt
  • Freshly ground black pepper
  • 6 slices thick crusty bread
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1017kcal (51%)
Total Fat 21g (33%)
Saturated Fat 3g (16%)
Cholesterol 381mg (127%)
Total Carbohydrate 73g
Dietary Fiber 4g
Sugars 7g
Protein 121g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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