Livorno seafood stew
Has anyone tried a traditional seafood stew in a big terra cotta pot?
Mussels, clams, fish, calamari, eels (if you like them), with tomotoes, garlic, olive oil and white wine? I'm going to try something and wondered if anyone has tips. How long, do you start with the lid open, etc.
Let me know if you have done it, or have a good guess.
my wife eva says:
put the clams in last and remove immediately after they open if you want your clams to be tender ... i've noticed also that clams open up a lot quicker in the pizza oven than they do on the stovetop. (poor little buggers).
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