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Here’s a recipe straight from the nonna, a seafood stew that will make you…well…orgasmo!

Serves 4-6 people


1 tin of diced tomatoes, 1 tin of crushed tomatoes, 2 onions, 6 garlic cloves, 2 tins of anchovies (or similarly packaged fish), 2 bay leaves, Parsley, QT, Salt, QT, Pepper, QT, Olive oil, 2 packages of assorted frozen seafood (should include mussels, clams, calamari, shrimp, etc) or a seafood assortment of your choosing

This recipe is easy and extremely variable – I use a can of diced tomatoes with crushed tomatoes because it makes the stew thicker with delicious chunks of cooked tomato, but you can just as easily use any type of tomatoes you like (hand-crushed whole, etc) depending on your consistency preference

The seafood you use is also extremely variable – I use the two assorted packages because it has variety, is cheaper, and easy to thaw, but I’ve added shark, swordfish, cod, etc. before so this recipe really calls you to add any and all seafood you like (de-shelled and deboned of course)


  1. If any seafood is frozen, let thaw (can put unopened frozen packages in a bowl of cold water before hand) and drain, wash any fish if necessary
  2. Add enough olive oil to your pot so the bottom is covered, put on medium heat
  3. Dice your onions (depending on your preference for the stew, you can give it a rough chop or you can dice it fine)
  4. On medium heat, add your onion to the pot
  5. Add your tins of anchovies
  6. Let the onions and anchovies cook for about five minutes (anchovies should at least partially liquefy)
  7. Add your sliced/crushed garlic and continue cooking for about 30 seconds
  8. Add your tomatoes and spices (bay leaves, parsley, salt, pepper)
  9. Once bubbling, add your seafood
  10. IMPORTANT: for the frozen assortment (once thawed) I add it and let it cook for about 15-20 minutes, however depending on what you add you’ll have to adjust this time – if you have large chunks of fish (shark, swordfish, etc.), add with the onions and put the smaller items in after the sauce reaches a boil (this lets the thicker fish become more tender in the stew)
  11. Let cool and serve with your choice of bread, can also serve over pasta

NOTE: I find it best to cook this the day before and let it sit in the fridge overnight, as you find with all tomato sauces and stews that it always tastes better after its been put away for a day (trust me it works, let it sit overnight in the pot and the flavor will form much nicer)