A deeply flavored seafood stew from the Tuscan coast, traditionally made with a variety of fish and shellfish, slowly simmered in a garlicky tomato-wine broth and served with toasted rustic bread.
In a large, heavy-bottomed pot or Dutch oven:
Heat olive oil over medium heat.
Add the onion and sauté for 3–4 minutes until soft.
Stir in garlic, red pepper flakes, and thyme; cook for 1 more minute until fragrant.
Add tomato paste; stir and cook for 1 minute.
Pour in the white wine and simmer until reduced by half — about 5–7 minutes.
Add crushed tomatoes and fish stock.
Season with a pinch of salt and pepper.
Simmer uncovered for 15–20 minutes to allow flavors to deepen and sauce to thicken slightly.
Add firm white fish chunks first; simmer for 2–3 minutes.
Add shrimp and shellfish.
Cover and simmer for 5–7 minutes, or until shrimp are pink and shellfish have opened.
(Discard any unopened shellfish.)
Stir in chopped parsley. Taste and adjust seasoning.
Optionally finish with a drizzle of olive oil or a pinch of saffron.
Ladle into bowls and serve hot with toasted bread for dipping.
Rustic style: Traditionally, older fish or fish heads were used for flavor — feel free to include bones or tails for a more authentic broth (strain before serving).
Tomato boost: Add sun-dried tomatoes or a touch of anchovy paste for umami.
Herb finish: A few basil leaves or oregano can be stirred in at the end for extra freshness.
Make it spicy: Add Calabrian chili paste or more red pepper flakes.
Wine:
Dry Italian whites – Vermentino, Fiano, or Pinot Grigio
Light reds – Chianti or Dolcetto
Cocktail:
Negroni or Aperol spritz for an Italian apéritif touch
Non-Alcoholic:
Sparkling blood orange soda
Chilled lemon-infused mineral water
4 servings