Main-Dish Seafood Stew

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This zesty seafood stew is lavish but actually easy to make. It’s a great dinner party centerpiece. As per Italian tradition, no Parmigiano-Reggiano cheese should be served with seafood sauces.


Stew Base

  • 1 tablespoon olive oil
  • 1 medium-large red onion, coarsely chopped
  • 1 small r


  1. To make the stew base: Heat the oil in a nonreactive large nonstick skillet or deep sauté pan over medium-high heat. Add the onion, red and green bell peppers, garlic, oregano, pepper flakes, bay leaf, orange peel, and 1 tablespoon water; toss with a wooden spoon to coat everything with oil. Cover and sweat or cook, stirring occasionally with a wooden spoon, unti