Zuppa Di Pesce Recipe
calamari, shrimp, cod fillet, bay scallops and mussels in a Pinot Grigio white wine San Marzano tomato sauce served with crostini
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Ingredients
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Seafood
Sauce
Crostini
Method
Prepare the Seafood
- 1
Clean and Prepare the Seafood
Ensure that the calamari is cleaned and sliced, the shrimp is peeled and deveined, the cod fillet is cut into chunks, the bay scallops are rinsed, and the mussels are scrubbed and debearded.
Make the Sauce
- 2
- 3
Add Tomatoes and Wine
Stir in the crushed San Marzano tomatoes and the Pinot Grigio white wine. Bring to a simmer.
- 4
Add Stock and Seasonings
Pour in the fish stock or broth. Season with salt, black pepper, and red pepper flakes. Simmer the sauce for about 10 minutes to meld the flavors.
- 5
- 6
Garnish
Stir in 1 tablespoon of chopped fresh parsley just before serving.
Prepare the Crostini
- 7
Toast the Baguette Slices
Preheat the oven to 400°F (200°C). Arrange the sliced baguette on a baking sheet. Brush each slice with 2 tablespoons of olive oil. Toast in the oven for about 5-7 minutes until golden brown.
- 8
Rub with Garlic
Once toasted, rub each slice with the halved garlic clove for flavor.
