Crostacei – Italian shellfish stew

Ingredients for 6 servings:

• 500 g shrimp(s) with shell
• 1 kg crab claws
• 800 g scallop(s) with shell
• 500 g clams
• 500 g mussels
• 1 can tomatoes, pureed, 400 g
• 3 garlic cloves
• 2 peppers, dried
• 1 bunch of parsley
• 1 tbsp sugar
• 5 tbsp olive oil
• 1 liter of water, hot, or light vegetable broth
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simple and sophisticated

Crostacei = is anything that has to do with crustaceans and shellfish. When it comes to shellfish and crustaceans, you can basically use any kind of seafood. It all depends on your taste and what’s available. They’re also available frozen, but you should always use raw. Thaw the shellfish if necessary. Clean the shrimp and remove the intestines. Puree the canned tomatoes with a hand blender. Heat a large pot. Add olive oil, add the chopped garlic cloves, and sauté. Add the tomatoes to the pot and bring to a boil briefly, then stir in 1 tablespoon of sugar. If the tomato sauce seems too thick, pour hot water (about 1/2 liter) into the pot and simmer. Season well with salt and pepper, stirring gently again with a wooden spoon. Then add the shellfish, one at a time, to the pot, followed by the crab claws, and finally the shrimp and scallops. Mix everything carefully and simmer in a covered pan over low heat for about 5-10 minutes. Finely chop the parsley and add it to the pan. Simmer briefly again. If there isn’t enough liquid, add up to about 1/2 liter more hot water. Season with salt and pepper. Turn off the heat and let it cool slightly. Serve with baguette or white bread. We’ve eaten this often in Italy, in Veneto/Venice, and have recreated it in our Men’s Cooking Club.