Pasta and fish stew

Name: Pasta and fish stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Bigoli pasta 11.3 oz; Turbot medium 1; Mussels 8.8 oz; Clams 7.1 oz; Razor clams 3.5 oz; Squills (Mantis shrimps) 10.6 oz; Cherry tomatoes 0.1 cup; White wine vinegar 2 spoonfuls; Tomato paste 2 spoonfuls; Fine salt to taste; Black pepper to taste; Parsley 1 tuft; Garlic 1 clove

it es

428

Calories per serving

Lactose Free

Energy Kcal 428
Carbohydrates g 67.3
of which sugars g 5.7
Protein g 90.3
Fats g 4.2
of which saturated fat g 0.84
Fiber g 3.9
Cholesterol mg 209
Sodium mg 500

Difficulty: Average
Prep time: 30 min
Cook time: 15 min
Serving: 4
Cost: Average

PRESENTATION

Golden color from the tomato broth and lovely pieces of fish stew make this dish stand out on any family table. Thick, tender pieces of firm white fish float in a warm, seasoned soup that feels instantly comforting—this is classic American comfort food at its best. Even just seeing the chunks of seafood and bits of pasta in every spoonful gets folks excited for dinner. That soft, rich texture meets deep flavor families always notice...it’s that kind of hearty meal kids remember and grownups look forward to sharing. Good for both easy weeknight dinners and bigger weekend get-togethers, this fish stew always seems to bring everyone together, especially when you want something filling but still fresh. The HOMEMADE taste really comes through every time, thanks to that reliable combination of classic American stew style, a satisfying tomato base, and that cozy feel that makes regular dinners seem more special (especially on chilly evenings).

Home cooks often mention how versatile this fish stew can be—great for quick meals or a laid-back family party. Plenty of folks enjoy it as both a weeknight staple and a go-to for gatherings, since it’s truly one of the most beloved pasta recipes for kids, parents, and grandparents alike. Simple good flavor mixes with the satisfying seafood pieces and a broth that feels extra hearty (kids usually go for second helpings). It’s usually enjoyed with a chunk of crusty bread for dunking or a basic nice green salad on the side—nothing fancy, just really DELICIOUS and filling food for regular people. Whether you’re planning a cozy night or need a meal that works for company, this seafood stew combines taste and comfort that’s hard to beat. Families appreciate something so reliable since it brings great flavor, real satisfaction, and a sense of tradition to even the busiest nights. One of those dishes with great flavor, a rich broth, and visual appeal, this classic fish stew is exactly what makes American comfort food feel like home, again and again.

INGREDIENTS: Bigoli pasta 11.3 oz (320 g); Turbot 1 - medium; Mussels 8.8 oz (250 g); Clams 7.1 oz (200 g); Razor clams 3.5 oz (100 g); Squills (Mantis shrimps) 10.6 oz (300 g); Cherry tomatoes 0.1 cup (10 g); White wine vinegar 2 spoonfuls; Tomato paste 2 spoonfuls; Fine salt to taste; Black pepper to taste; Parsley 1 tuft; Garlic 1 clove

Preparation

How to prepare Pasta and fish stew

To prepare the pasta and fish stew, start by cleaning all the fish: rinse the mussels very well under cold water, discarding any broken or open ones, then remove the beard that protrudes from the shells and scrape the shell with a knife or a new steel wool pad (How to Clean and Open Mussels). As for the veraci clams, here's a tip to eliminate the sandy ones: arm yourself with patience and take them one at a time, tap the clam with the edge above a wooden cutting board 1 and check if anything black comes out. If it does, throw away the clam as it will be full of dark sand. Rinse the mantis shrimp under cold water and the razor clams 2.
At this point, fillet the turbot, first remove the dorsal fin with scissors 3.

and the two lateral fins 4; then with the tip of a knife, make a small incision in the stomach to remove the innards 5. Then skin it with the sharp blade of a knife, at this point bone it and obtain 4 fillets 6.

In a large pan, prepare a sauté with a crushed garlic clove and some extra virgin olive oil, add the mussels and clams 7, cover with a lid, and let them open. Meanwhile, in a small saucepan, dissolve the tomato paste with a bit of water and add the white wine vinegar 8. Add the whole mantis shrimp to the now-opened mussels and clams 9,

the turbot fillets, and the razor clams 10, salt, pepper, and add the tomato paste. Cover the pan and cook for about 5/7 minutes. Then add the cherry tomatoes cut into cubes 11 and the chopped parsley. Drain the pasta you have cooked in salted boiling water (we used fresh pasta), add the fish cooking sauce, two tablespoons of extra virgin olive oil, and toss the pasta 12. Serve the pasta and fish stew by placing a slice of turbot fillet on each plate, then the pasta, and finally mussels, clams, mantis shrimp, and razor clams.

For the translation of some texts, artificial intelligence tools may have been used.

Pasta and fish stew

PRESENTATION

How to prepare Pasta and fish stew

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