Sorrento-Style Fish Stew
This simple fisherman's stew, popular in Campania, gets a briny, spicy kick from IASA's Spicy Anchovies.
Ingredients
1/4 cup extra virgin olive oil
4 cloves garlic, thinly sliced
6 cups fish stock
1/4 cup dry white wine
4 Spicy Anchovies, de-boned and roughly chopped
3 tablespoons chopped parsley
2 pounds rock cod fillets, cut into 1 1/2-inch pieces
6-8 small squid, cleaned and cut into 1/2-inch rings
12 large shrimp, deveined
3/4 pound fresh baby clams or mussels, rinsed, cleaned and beards removed
Instructions
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, then turn 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 among 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.
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