The Fisherman’s Stew with Roasted Garlic Crostini offers a heartwarming glimpse into the rustic culinary traditions of coastal towns, where the bounty of the sea meets the warmth of home cooking. This stew, brimming with a variety of fresh seafood, simmers in a fragrant broth of tomatoes and herbs, providing a comforting, flavorful embrace with every spoonful. The addition of roasted garlic crostini lends a delightful crunch and richness, making each bite a perfect harmony of textures and tastes.Ideal for a chilly evening or a gathering of friends and family, this dish not only fills the belly but also warms the soul. It is a celebration of simple
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Ingredients:
For the Stew:
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 bell pepper, diced
2 cups seafood stock
1 can (14 oz) diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried basil
1 pound mixed seafood (shrimp, scallops, mussels)
Salt and pepper to taste
For the Crostini:
1 baguette, sliced
2 cloves garlic, whole
1/4 cup olive oil
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Directions:
In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
Pour in seafood stock and diced tomatoes. Add thyme and basil, bring to a simmer.
Add seafood to the pot, cover, and simmer for about 10 minutes, or until seafood is cooked through.
Season with salt and pepper.
For the crostini, brush slices of baguette with olive oil, and grill until toasted. Rub each slice with a whole clove of garlic.
Serve the stew hot, accompanied by the roasted garlic crostini.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: 360 kcal | Servings: 4 servings