Italian Fish Stew 2 Tbs. extra-virgin olive oil 1 large yellow onion, chopped 1 garlic clove, minced
Italian Fish Stew 2 Tbs. extra-virgin olive oil 1 large yellow onion, chopped 1 garlic clove, minced, plus 2 garlic cloves, halved lengthwise 8 plum tomatoes, halved lengthwise, seeded and diced ¼ tsp. red pepper flakes ½ cup (4 fl. oz./125 ml) tomato sauce ½ cup (4 fl. oz./125 ml) dry red wine ¾ lb. (375 g) cleaned squid, tentacles trimmed, bodies cut in 1/2-inch (12-mm) rings ¾ lb. (375 g) firm white fish fillet, cut into ¾-inch (2-cm) pieces ½ lb. (250 g) sea scallops, side muscle removed, scallops halved horizontally ¼ lb. (125 g) shrimp, peeled and deveined 12 littleneck clams, well scrubbed 4 slices coarse country whole-wheat bread, each about 1 inch (2.5 cm) thick, toasted Chopped fresh flat-leaf parsley for garnish http://blog.williams-sonoma.com/italian-shellfish-stew/ -- source link
#foodporn#food blogs#fish stew#seafood#italian food#baking#baking blogs#cooking#cooking blogs#recipe blogs#recipes#recipe#clean eating#fitspo#summer#skinny#health#healthy blogs#healthy food#health blogs#youchew#food photography#dinner#seafood stew