Ingredients
Scale
- 3 tbsp olive oil
- 2 shallots, diced
- 2 medium carrots, diced
- 2 small leeks or 1 large leek, sliced
- 4–5 garlic cloves, minced
- 1 1/2 cups dry white wine
- 2 (14.5 oz) cans fire roasted diced tomatoes
- 4 oz tomato paste
- 2 1/2–3 cups fish or seafood stock
- 1 bay leaf
- 1 tsp red pepper flakes (more or less to taste)
- 1 tbsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- 2 tsp sugar
- 1 tsp salt (more or less to taste)
- 1/2 lb mussels, scrubbed
- 1/2 lb manila clams or littleneck clams, scrubbed
- 1 lb jumbo shrimp, deveined and in shell (when possible)
- 1 lb white fish of choice, cut into chunks
Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- Add shallots, leeks, and carrots. Sauté until softened and slightly browned.
- Add minced garlic and sauté until fragrant.
- Pour in dry white wine and simmer for about a minute.
- Incorporate diced tomatoes, tomato paste, and fish stock. Stir well.
- Add bay leaf, red pepper flakes, parsley, oregano, thyme, garlic powder, sugar, and salt. Simmer for 20-25 minutes.
- Add mussels and clams, cover, and steam for 3-4 minutes.
- Add shrimp and white fish, cover, and cook for an additional 5 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use the freshest seafood available for the best flavor.
Adjust spice levels based on your preferences.
Ensure clams and mussels are alive before cooking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 120mg