Make Sicilian seafood stew with Christian

Make Sicilian seafood stew with Christian

Based on 15 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"I always want to inspire you to try something new, that's why, for our “All That Inspires” issue, I wanted to show you how easy it is to cook with one of my favorite ingredients: octopus. When you cook it properly, octopus is wonderfully tender and flavorful—check out our detailed How-To linked below. For me, it’s among the most delicious ingredients from the sea. In the Mediterranean, octopus is used very often. I once saw video of chef Gordon Ramsay making an octopus stew on a boat in Sicily, so I drew off those flavors and little bits of inspiration for this recipe. If you cook the octopus yourself (you can also get it pre-cooked and portioned), be sure to save and use the cooking stock to give the stew an even deeper, richer flavor. If you feel like using other ingredients: The advantage with this stew is that you can also replace the octopus with shrimp, or the swordfish with another solid fish (like a tuna steak). Have fun cooking and enjoy!"

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
½
octopus (cooked)
250 g
clams
200 g
swordfish filet
½
chili
½
onion
1 cloves
garlic
2
anchovies
sprigs
thyme
5 g
parsley
tbsp
olive oil
100 ml
white wine
150 ml
fish stock
400 g
canned crushed tomatoes
tsp
capers
60 g
jarred pitted green olives
sugar
salt
pepper
½
ciabatta bread (for serving)
MetricImperial

Utensils

cutting board, knife, frying pan (large, with lid), spatula, plate, ladle

How-To Videos

how-to-cook-octopus

How to cook octopus

homemade-fish-stock

Homemade fish stock

how-to-chop-herbs

How to chop herbs

Nutrition per serving

Cal800
Protein96 g
Fat26 g
Carb34 g
  • Step 1/3

    Clean the clams. Cut the octopus and swordfish filet into bite-size pieces. Thinly slice chili. Mince onions and garlic. Mince anchovy fillets and pluck and chop the thyme leaves. Finely chop the parsley, including the stems.
    • ½ octopus (cooked)
    • 250 g clams
    • 200 g swordfish filet
    • ½ chili
    • ½ onion
    • 1 cloves garlic
    • 2 anchovies
    • sprigs thyme
    • 5 g parsley
    • cutting board
    • knife

    Clean the clams. Cut the octopus and swordfish filet into bite-size pieces. Thinly slice chili. Mince onions and garlic. Mince anchovy fillets and pluck and chop the thyme leaves. Finely chop the parsley, including the stems.

  • Step 2/3

    Salt the swordfish. Heat oil in a large frying pan and sear swordfish and octopus on both sides. Remove from the pan and set aside. Sauté the onions, garlic, and chili for approx. 2 min. in the same pan. Add anchovy fillets, deglaze with white wine. Let reduce, then add the fish stock and canned tomatoes. Add thyme, sugar, salt, pepper, capers, and olives. Let simmer for approx. 10 min.
    • tbsp olive oil
    • 100 ml white wine
    • 150 ml fish stock
    • 400 g canned crushed tomatoes
    • tsp capers
    • 60 g jarred pitted green olives
    • sugar
    • salt
    • pepper
    • frying pan (large, with lid)
    • spatula
    • plate

    Salt the swordfish. Heat oil in a large frying pan and sear swordfish and octopus on both sides. Remove from the pan and set aside. Sauté the onions, garlic, and chili for approx. 2 min. in the same pan. Add anchovy fillets, deglaze with white wine. Let reduce, then add the fish stock and canned tomatoes. Add thyme, sugar, salt, pepper, capers, and olives. Let simmer for approx. 10 min.

  • Step 3/3

    Add clams to the pot, cover, and continue to simmer for approx. 8 min. more. Add the octopus, swordfish, and chopped parsley to the sauce and cook for another 2 min. Serve with ciabatta. Enjoy!
    • ½ ciabatta bread (for serving)
    • ladle

    Add clams to the pot, cover, and continue to simmer for approx. 8 min. more. Add the octopus, swordfish, and chopped parsley to the sauce and cook for another 2 min. Serve with ciabatta. Enjoy!

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