Description
Italian Seafood Stew is a quick seafood recipe using couscous, tomatoes, currants and capers. This Italian stew comes together in just 20 minutes from start to finish!
Ingredients
- 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
- 2 cups cooked israeli or pearl couscous , prepared according to package directions
- 1-2 pounds fresh seafood cut into bite-sized pieces
- balsamic glaze
- flaky sea salt
- peccorino ramano cheese , finely grated
- extra virgin olive oil , for drizzling
Directions
- In a Dutch oven or large sauce pot, heat the olive oil over medium heat. Add pine nuts, onion, garlic and dried red pepper flakes, saute for 2 minutes, or until vegetables have started to soften and become fragrant.
- Deglaze with the white wine and then stir in the tomato sauce, currants and capers, bringing to a low simmer. Add the cooked couscous, cooking for 3-4 minutes or until small bubbles form.
- Lastly, stir in the seafood, cooking for an additional 3-4 minutes or until the seafood is just cooked.
- Serve immediately, garnishing with a drizzle of balsamic glaze, grated cheese, flaky sea salt or more extra virging olive oil.
- If you've tried this recipe come back and let us know how it was in the comments or star ratings.
