Ingredients
6
6 servings
- •1 ½ cups peeled and cubed potatoes
- •1 tablespoon olive oil, or as needed
- •1 medium onion, cut in half and thinly sliced
- •2 teaspoons crushed red pepper
- •2 cloves garlic, minced, or more to taste
- •1 (16 ounce) can whole peeled tomatoes, undrained
- •1 cup dry white wine
- •1 cup fish stock
- •10 ounces white fish, cut into small chunks
- •1 pound clams in shell, scrubbed
- •10 ounces uncooked medium shrimp, peeled and deveined
- •8 ounces cleaned calamari, sliced into thin rings
- •¼ cup chopped fresh basil
- •¼ cup chopped fresh parsley
- •½ lemon, juiced
- •2 teaspoons lemon zest
- •salt and ground black pepper to taste
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add onion and crushed red pepper. Cook and stir until onion is soft, 5 to 7 minutes. Add garlic and cook 1 minute more.
- Increase heat to medium-high and add tomatoes, reserved potatoes, and white wine. Bring to a simmer. Cook, breaking the tomatoes up with a spoon, 8 to 10 minutes. Pour in fish stock and return to a simmer.
- Add white fish to the pot, nestling the pieces down into the broth. Simmer for 2 to 3 minutes. Add clams, shrimp, and calamari. Simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
- Turn off the heat and stir in basil, parsley, lemon juice, lemon zest. Ladle into bowls to serve.
Nutritional Facts
Per 6 servings
- Calories: 278
- Carbohydrate: 16g
- Fat: 8g
- Fiber: 2g
- Protein: 27g
- Sugar: 3g
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