Tomato Seafood Stew (Gyokai no tomato suupu-ni)
Photographed by HIDETOSHI HARA
Calorie count is per serving
Ingredients (Serves 2)
- 250 g clams (de-gritted)
- 80 g squid (tentacles and fins)
- 80 g shelled shrimp
- 2 alfonsin (fillets, small) (80 g)
- 40 g onion
- 40 g celery
- 1 canned tomatoes (unsalted) (400 g)
- 2 sprig thyme (fresh)
- 1 sprig rosemary (fresh)
- Italian parsley (fresh, coarsely chopped), to taste
- Water, as needed
- 2 tbsp olive oil
- 1/3 tsp salt
- A pinch of pepper
Wash the clams thoroughly, rubbing the shells together. Cut the squid into easy-to-eat pieces. De-vein the shrimp. Cut the onion across the grain into thin slices. Crush the celery and mince. Crush the tomatoes and remove the seeds.
Tie the thyme and rosemary together with kitchen twine.
Heat the olive oil in a pot placed over medium-high heat. Stir-fry the onions and celery until translucent. Add the alfonsin and shrimp. When the shrimp changes color, remove and add the clams. Add 100 cc of water and cover. Remove the clams once they are open. Lightly shake the pot over heat to reduce the liquid.
Add the tomatoes and bring to a boil. Remove the alfonsin and continue to shake the pot over heat to reduce the liquid. When it starts to thicken, add the thyme and rosemary. Return the seafood and simmer briefly. Add water to achieve the desired thickness.
Season with salt and pepper to serve. Garnish with Italian parsley, if available.