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Guazzetto di Crostacei
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Stew of Crustaceans

3 - 4 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
pinch of crushed red pepper
1/2 lb (200 gr) fresh ripe tomato, peeled, seeded, and chopped
small bunch Italian parsley, chopped
2 lb (900 gr) mixed crustacean and mollusc (crab legs, shrimps, scallops, clams)
4 slices Italian country bread, toasted

In a large sauté pan, put olive oil and garlic. Turn heat to medium.

Add crushed red pepper. Sauté briefly.  

Do not allow the garlic to color. Add tomato.  

Stir the chopped parsley. Cook shortly for about 2 minutes.

Add the crustaceans.

Stir to blend. . . .

. . .  cook covered for not longer then 10 minutes.

Serve warm, pouring over the toasted bread slices.

In Italy there are as many fish stew recipes as there are coastal town with each one fiercely contending they have the best. Some of them can be very elaborate and use local type of seafood. This guazzetto “splashed” seafood dish is simple and fast. Use very fresh fish and it will taste delicious.

Printer friendly recipe