Sorrento-Style Fish Stew
This simple fisherman’s stew popular in Campania get a briny, spicy kick from IASA’s Spicy Anchovies. Serves 6.
¼ cup extra virgin olive oil
4 cloves garlic, thinly sliced
6 cups fish stock
¼ cup dry white wine
4 spicy anchovies, de-boned and roughly chopped
3 tablespoons chopped parsley
2 lb. rock cod fillets, cut into 1 ½-inch pieces
6-8 small squid, cleaned and cut into ½-inch rings
12 large shrimp, deveined
¾ lb. fresh baby clams or mussels, rinsed, cleaned and beards removed
In a large pot, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until aromatic. Add fish stock, white wine, anchovies and half of the parsley. Bring to a boil, turn down heat to low and let simmer, uncovered, for 20 minutes.
Add rock cod pieces and simmer for 2-3 minutes. Add the remaining seafood, cover and let simmer for 5-7 minutes until the clams or mussels open. Using a perforated spoon, distribute the fish and seafood evenly amongst 6 bowls. Ladle broth into each bowl and finish with a drizzle of fruity, extra virgin olive oil and remaining parsley. Serve immediately alongside a basket of crusty bread.