"Baby" Zuppa di Pesce

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Number of Servings: 
4
Ingredients: 
8 - U/15 Ocean Garden® Shrimp
8 - U/10 dry scallops
8 - ounces cleaned and sliced calamari (squid)
20 - littleneck clams (mussels may be substituted or added for variation)
2 - 4 ounce lobster tails cut in half
2 - ounces olive oil
4 - ounces dry white wine
4 - garlic cloves minced
8 - ounces imported canned plum tomatoes (crushed by hand)
12 - torn fresh basil leaves
16 - ounces shrimp stock (clam juice or seafood stock can be substituted)
1/4 - teaspoon dried oregano
1/8 - teaspoon crushed fennel seeds
1/4 - teaspoon crushed chili flakes
Salt and pepper to taste
8 - slices grilled crusty French or Italian bread rubbed with garlic
Instructions: 

In a medium sized heavy bottom sauce pan heat olive oil, garlic, fennel, chili flakes slowly until garlic in lightly toasted. Add tomatoes and simmer 1 minute increasing the heat to high. Stir in basil, oregano, wine and clams and simmer 2 minutes covered. Season remaining seafood with salt and pepper. Add shrimp stock to pan and return to simmer. Add remaining seafood and simmer an additional 2 ½ to 3 minutes or until cooked through (be careful not to overcook!).

To serve: Divide seafood and broth into 4 medium sized pasta bowls and serve with 2 slices grilled bread
Source:

Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ

Average: 5 (1 vote)
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