Italian Summer Seafood Stew

Simple Summer Food With Italian Style 

This light, aromatic stew captures the essence of coastal Italy. By using a base of ripe summer tomatoes, white wine, and fragrant herbs, we let the fresh seafood shine. The real magic happens at the end, where a drizzle of premium lemon oil elevates the entire dish from simple to spectacular. Trust us, this is a Carluccio's favourite come summer!

• Prep time: 15 minutes

• Cook time: 20 minutes

• Serves: 4

Ingredients

• 2 tbsp Carluccio’s Extra Virgin Olive Oil

• Carluccio’s Lemon Oil, to finish

• 400g mixed fresh seafood (such as peeled prawns, squid rings, and firm white fish like cod or sea bass, cut into bite-sized pieces)

• 500g fresh mussels or clams, cleaned and de-bearded

• 1 medium fennel bulb, finely sliced (reserve some fronds for garnish)

• 2 garlic cloves, finely sliced

• 1 pinch of dried chilli flakes

• 100ml dry Italian white wine

• 1 tin (400g) high-quality Italian tomatoes

• 200ml hot fish or vegetable stock

• A handful of fresh flat-leaf parsley, roughly chopped

• Salt and freshly ground black pepper

• Crusty Italian bread, to serve

Method

1. Sweat the Aromatics Heat the Extra Virgin Olive Oil in a large, deep pan or casserole dish over a medium heat. Add the sliced fennel and garlic, along with a pinch of salt and the chilli flakes. Cook gently for about 5 minutes until the fennel has softened but not browned.

2. Build the Base Pour in the white wine and let it bubble and reduce by half, scraping up any delicious bits from the bottom of the pan. Add the chopped tomatoes and the hot stock. Bring to a simmer, turn the heat down to low, and let the liquid bubble gently for 10 minutes to thicken and develop the flavours.

3. Cook the Seafood Season the sauce with a little more salt and pepper to taste. Stir in the firm white fish and squid first, cooking for 2 minutes. Next, add the prawns and the mussels or clams. Cover the pan with a lid and cook for a further 3 to 4 minutes, or until the prawns are pink, the fish is cooked through, and the mussels have opened wide. (Discard any mussels or clams that remain tightly closed).

4. The Finishing Touch Remove the pan from the heat. Stir in the freshly chopped parsley and the reserved fennel fronds.

5. To Serve Ladle the steaming stew into wide bowls. Just before serving, give each bowl a generous drizzle of Lemon Oil to release a bright, citrusy aroma that cuts beautifully through the rich seafood broth. Serve immediately with plenty of torn crusty bread to mop up the juices.