Zuppa Di Pesce Recipe
little neck clams, pan marinara or garlic – wine fumé
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Ingredients
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Seafood and Broth
Method
Cooking Instructions
- 1
Prepare the Broth
In a large pot, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, cooking until fragrant.
- 2
Add Tomatoes and Wine
Stir in the canned crushed tomatoes and dry white wine. Bring to a simmer and let cook for about 10 minutes.
- 3
Add Seafood
Add the clams, shrimp, scallops, and fish fillets to the pot. Pour in the fish stock or water. Cover and cook until the clams open and the shrimp and scallops are cooked through, about 5-7 minutes.
- 4
Season and Serve
Stir in chopped parsley, and season with salt and black pepper to taste. Serve hot, ideally with crusty bread.