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Zuppa di Pesce
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Servings:
Author:
2
2
Course:
Main Course
Cuisine:
Italian
Keywords:
Seafood
Linguine
Seven Fishes
Zuppa di Pesce
🧂 Ingredients
4
garlic cloves
(sliced not minced)
Olive oil
3
cans tomato sauce
1 can plum San Marzano, 2 cans crushed tomatoes
¼ tsp
red pepper flakes
½ tbsp
dried parsley
½ tbsp
dried basil
½ tbsp
garlic powder
½ tsp
ground black pepper
½ cup
water
Small handful fresh parsley
½ pound
linguine
or fettucine, spaghetti, tagliatelle
¼ cup
lemon juice
Salt & pepper to taste
1 lb
shrimp
peeled & devained
1
dozen littleneck clams
1
bunch mussels
usually sold with about 20-30 mussels
Other seafood you can add: calamari
scallops, lobster, crab, whitefish
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Instructions
1
Heat a very large stock pot on medium heat and add in the sliced garlic cloves
and a drizzle of olive oil.
2
Once the garlic is fragrant and begins to turn color, add in your tomato sauce
cans.
3
Next add in the red pepper flakes. Cover the pot and bring to a boil. Once it
reaches a boil, turn the heat to low and let it simmer for an hour and a half.
4
Add in the dried parsley, dried basil, garlic powder, black pepper, and water.
Give the sauce another drizzle of olive oil on top and stir it all together. Let
it simmer for another 30 minutes. If the sauce begins to boil while on low, turn
the heat off.
5
While the sauce is cooking for the last half hour, clean all your seafood and
have it ready to be cooked. Separate each type of fish into separate bowls.
Season the shrimp and any scallops & calamari with salt and pepper. You can add
the scallops and calamari to the sauce for the last half hour.
6
Before you cook the rest of the seafood, get the water boiling for your pasta so
that everything is ready once the seafood is. The seafood is the easiest to
overcook, so you don’t want to be waiting for the pasta to finish!
7
Get out another big pot or deep pan out as well as a small saucepan. Set up a
medium sized bowl with ice cold water.
8
Fill the small saucepan with water and bring to a boil. Once its boiling, add in
the shrimp and let them cook for 3-5 minutes. Then, scoop them out and place
them in the ice water. This method is blanching the shrimp and will stop the
cooking immediately. You may cook the shrimp in the sauce too, but they’re
easier to overcook that way.
9
Steam the mussels and clams in the large pot with ½ cup of water and the handful
of fresh parsley until they open, about 5-10 minutes.
10
Add the opened mussels, clams, and drained shrimp to the sauce. Stir everything
together in the sauce. Once the pasta is finished, drain and stir in some tomato
sauce. You can serve everything in one large bowl, or serve individually!
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