Bucatini Frutti Di Mare Recipe
Cioppino Broth, Roasted Tomatoes & Garlic, Seasonal Fish& Shellfish. (Make it Spicy with Calabrian Chili)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cioppino Broth
Roasted Tomatoes & Garlic
Fish & Shellfish
Method
Cioppino Broth
- 1
- 2
- 3
Combine Ingredients
Add the crushed tomatoes, fish stock, white wine, bay leaves, Calabrian chili, salt, and black pepper. Stir well and bring to a simmer.
- 4
Simmer the Broth
Reduce the heat to low and let the broth simmer for 30 minutes. Add chopped fresh parsley in the last 5 minutes of cooking.
Roasted Tomatoes & Garlic
- 5
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 6
Prepare Tomatoes and Garlic
On a baking sheet, toss the cherry tomatoes and whole garlic cloves with olive oil and salt.
- 7
Roast
Roast in the preheated oven for 20-25 minutes until the tomatoes are blistered and garlic is golden.
Fish & Shellfish
- 8
Cook the Pasta
In a large pot of salted boiling water, cook the bucatini pasta according to package instructions until al dente. Drain and set aside.
- 9
Add Fish & Shellfish to Broth
Once the broth has simmered, add the cubed fish, shrimp, mussels, and clams. Cook for about 5-10 minutes until the seafood is cooked through.
- 10
Combine Everything
Add the cooked bucatini pasta to the pot with the broth and seafood. Stir gently to combine all ingredients.
- 11