Zuppa Di Mare (Seafood Soup)

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a food processor, chop garlic and anchovies; add 2 tablespoons parsley, red pepper flakes, oregano and 2 tablespoons olive oil.
  • Process to form a loose paste (I had to add more of the olive oil - add up to 2 more tablespoons to process).
  • In a large saucepan or Dutch oven, saute softrito, over medium heat, until the garlic pieces are golden and it sizzles.
  • Stir in the mussels and clams, tossing to coat in sofrito.
  • Add wine, increase heat to medium high, and cook until reduced by half.
  • Stir in stock, tomato sauce, and saffron; return to a simmer.
  • Add diced fish and cook one minute.
  • Add scallops, cook one minute.
  • Add shrimp, cook one minute.
  • Add squid; taste for seasonings.
  • By this time the shells should have opened (sometimes the shellfish, especially the mussels, open before this point and I remove them so they don't get rubbery, then return them at the end), if not cover for a minute or so, until they open; discard any shells that do not open.
  • Drizzle 2 tablespoons olive oil over soup and garnish with remaining parsley.
Advertisement