Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, scrubbed and debearded
- 1 pound calamari, cleaned and sliced into rings
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14 ounces) crushed tomatoes
- 4 cups fish stock or broth
- 1 cup dry white wine
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 lemon, juiced
- Crusty bread for serving
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion, bell pepper, and garlic until the onion is translucent (about 5 minutes).
- Stir in crushed tomatoes, fish stock, and white wine. Add oregano, salt, and black pepper; bring to a simmer.
- Add shrimp, mussels, and calamari; cover and cook for 5-7 minutes until the mussels open and shrimp turn pink. Discard any unopened mussels.
- Stir in fresh parsley, basil, and lemon juice. Adjust seasoning if needed. Serve hot with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 680mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg