Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 2 teaspoons/10g)
  • 1/2 teaspoon red pepper flakes (or to taste)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) (240 ml)
  • 1 cup fish or vegetable broth (240 ml)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 2 tablespoons chopped fresh parsley, for garnish
  • 1 pound large shrimp, peeled and deveined (450g)
  • 1 pound mussels, scrubbed and debearded (450g)
  • 1 pound clams, scrubbed (450g)
  • 1/2 pound cod or other firm white fish, cut into 1-inch pieces (225g)
  • 1/2 pound calamari rings (225g) (optional)
  • Lemon wedges, for serving

Instructions:

  1. Heat olive oil in a large pot. Add onion and sauté until softened, about 5 minutes. Add garlic and red pepper flakes; cook for 1 minute more until fragrant.
  2. Stir in crushed tomatoes, tomato sauce, white wine, broth, oregano, basil, salt, and pepper. Bring to a simmer.
  3. Add cod (or white fish) and calamari (if using). Simmer for 5 minutes.
  4. Add shrimp, mussels, and clams. Cover and cook until the shellfish open (discard any that don't open). This usually takes 5-7 minutes. Discard any shellfish that don't open.
  5. Ladle stew into bowls. Garnish with fresh parsley and serve with lemon wedges and crusty bread.