Make Sicilian seafood stew with Christian

Based on 10 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

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

Ingredients

Servings:-4+
octopus (cooked)
500 g clams
400 g swordfish filet
chili
onion
2 cloves garlic
anchovies
5 sprigs thyme
10 g parsley
3 tbsp olive oil
200 ml white wine
300 ml fish stock
800 g canned crushed tomatoes
3 tsp capers
120 g jarred pitted green olives
sugar
salt
pepper
ciabatta bread (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
800
Protein
96 g
Fat
26 g
Carb
34 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.
    • octopus (cooked)
    • 500 g clams
    • 400 g swordfish filet
    • chili
    • onion
    • 2 cloves garlic
    • anchovies
    • 5 sprigs thyme
    • 10 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.
    • 3 tbsp olive oil
    • 200 ml white wine
    • 300 ml fish stock
    • 800 g canned crushed tomatoes
    • 3 tsp capers
    • 120 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!
    • 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!