Italian Fisherman’s Stew is a hearty, no-fuss seafood pot packed with flavour. Fresh fish, prawns, and shellfish simmer slowly in a rich tomato and herb broth with garlic, olive oil, a splash of white wine, and a gentle kick of chilli. It’s warm, comforting, and made for sharing around the table. Best served with crusty bread to mop up every bit of that sauce.
1 onion, finely diced
15 ml (1 Tbsp) Food Lover’s Blended Seed and Olive Oil
250 ml (1 cup) white wine (optional, can replace with water)
690g La Belinda Tomato Passata
125 ml (½ cup) water
2-3 garlic bulbs, finely chopped
15 ml (1 Tbsp) Food Lover’s Dried Italian Herbs
5 ml (1 tsp) chilli flakes
454 g Food Lover’s Whole Mussels
600 g Food Lover’s Calamari Rings
500-600 g Fresh hake fillets, cut into large cubes
12-16 deveined prawns
Place a large sauce pot on the stove and add the onion and oil. Sauté the onion until golden brown, then add the white wine (or water), tomatoes and water.
Stir in the garlic, dried herbs and chilli flakes and cook for at least 1½-2 hours to thicken and develop a rich tomato flavour.
Once the sauce has thickened, stir in the seafood and place the lid on top. Cook for 8-10 minutes or until the seafood has cooked through.
Season with salt and pepper and serve topped with fresh parsley and toasted garlic bread.
Chef’s tips:
Stagger the seafood cooking times. Start with the mussels, then the calamari and add the prawns and fish last. This will ensure the ingredients don’t overcook and turn mushy.
Taste test the tomato before adding seafood, and add a touch of sugar if needed to balance out the acidity.
Twist:
An Italian twist to a classic seafood potjie/stew
To serve:
salt and pepper to taste
handful fresh parsley, finely chopped
garlic bread
