Guazzetto is the Italian word for stew: not just any stew, but a low-and-slow-cooked stew. Cooking it slowly allows all the flavors to meld. I like to leave it off the stove for 10-15 minutes at the end to firm up and let the flavors come together.

This recipe combines the wonderful taste of fennel with seafood and sausage. Serve with crusty bread and it’s the perfect complete dinner.

This recipe serves 4 people.

Continue reading Clam, squid, fennel and sausage stew (Vongole, calamari, finocchio, salsiccia guazzetto) at Our Italian Table.