Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Zuppa di Mare




Source of Recipe


Veni Vidi Vici's


Recipe Introduction


This rustic seafood stew can be served as a main course or an appetizer, says executive chef Jamie Adams. If you don't like your soup as salty as the sea, you may want to forgo the clam juice and choose a low-sodium stock instead.


List of Ingredients




2 cloves garlic
4-5 salted anchovies (about 1 ounce)
3 tablespoons chopped flat leaf parsley, divided
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
6 tablespoons extra-virgin olive oil, divided
8 clean mussels
8 small clams
1 cup dry white wine
1 1/2 cups lobster stock, fish stock, clam juice or chicken stock (preferably low sodium)
1 cup plain tomato sauce
Pinch saffron
1 pound white fish fillets (grouper, swordfish, halibut, snapper), cut into 8 pieces
2 large scallops
4 large head-on shrimp, peeled and deveined, heads left on
4 pieces country-style bread

Recipe




2 main-course servings (or 4 appetizer servings)
Hands on: 20 minutes Total time: 30 minutes





In a food processor, combine the garlic cloves and anchovies. Chop the garlic and anchovies together. Add 2 tablespoons parsley, the crushed red pepper flakes and oregano, and 2 tablespoons olive oil. Pulse until the mixture forms a thick paste. This is the Sofrito.

In a large saucepan, heat 2 tablespoons olive oil with the Sofrito. Cook over medium heat until sizzling. Add the mussels and clams and stir to coat well with the Sofrito. Stir and cook until the garlic pieces are golden. Add the white wine, increase the heat and cook until the liquid is reduced by half. Add the stock, the tomato sauce and the saffron and return to a simmer. Add the white fish; cook for 1 minute. Add the scallops; cook for 1 minute. Add the shrimp, and cover and cook for 1 minute, or until all the seafood is opaque and the mussel and clam shells are open. Adjust the seasonings and finish the stew with the remaining 1 tablespoon parsley and 2 tablespoons olive oil. Serve with the bread, lightly grilled if desired.