Description
This Italian Seafood Stew features tender, bite-sized fresh seafood simmered in a flavorful tomato sauce with capers, currants, and pine nuts, served over cooked Israeli couscous. Enhanced with a touch of white wine and a hint of red pepper flakes, it’s a quick and elegant dish perfect for a comforting meal.
Ingredients
Stew Base
- 2 tablespoons extra virgin olive oil
- 4 tablespoons pine nuts
- 2 tablespoons yellow onion, chopped
- 4 cloves fresh garlic, thinly sliced or minced
- 1 tablespoon dried red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup white wine
- 2 cups canned plain tomato sauce
- 1/2 cup capote capers, drained
- 1/2 cup dried currants
Seafood
- 1-2 pounds fresh seafood, cut into bite-sized pieces
Couscous
- 2 cups cooked Israeli or pearl couscous, prepared according to package directions
Garnishes
- Balsamic glaze, for drizzling
- Flaky sea salt
- Pecorino Romano cheese, finely grated
- Extra virgin olive oil, for drizzling
Instructions
- Sauté aromatics: In a Dutch oven or large sauce pot, heat the olive oil over medium heat. Add pine nuts, chopped onion, garlic, and dried red pepper flakes; sauté for about 2 minutes until the vegetables begin to soften and release their fragrance.
- Deglaze and simmer: Pour in the white wine to deglaze the pot, scraping up any browned bits. Stir in the tomato sauce, currants, and drained capers, and bring the mixture to a low simmer.
- Add couscous: Incorporate the cooked Israeli couscous into the simmering sauce, cooking for 3 to 4 minutes until small bubbles form and the flavors meld together.
- Cook seafood: Gently stir in the bite-sized seafood pieces and cook for an additional 3 to 4 minutes until the seafood is just cooked through, tender and opaque.
- Serve and garnish: Immediately serve the stew, garnishing with a drizzle of balsamic glaze, grated Pecorino Romano cheese, flaky sea salt, and an extra drizzle of olive oil for richness and flavor enhancement.
- Feedback: If you’ve tried this recipe, come back and share your experience in the comments or with a star rating to help others.
Notes
- Use fresh, high-quality seafood for the best flavor and texture.
- Adjust the amount of red pepper flakes based on your preferred spice level.
- For a more robust flavor, allow the stew to simmer gently but avoid overcooking the seafood to prevent toughness.
- Israeli couscous can be substituted with pearl couscous or even regular couscous if preferred.
- Balsamic glaze adds a subtle sweetness that balances the tartness of capers and currants; it can be omitted if desired.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
