Zuppa di pesce is an Italian fish stew packed with clams, mussels, and other seafood. This recipe includes pasta and spices things up with red chilli flakes. It's always a favorite on Christmas Eve. Best served with a nice red wine and Frank Sinatra playing in the background!
Ingredients
- olive oil: 3 Tbsp
- sea scallops: 2 pound
- large shrimp: 2 pound (peeled and deveined)
- calamari rings: 1 pound
- mussels, cleaned and debearded: 24 piece
- littleneck clams, scrubbed and rinsed: 24 piece
- tomatoes: 3 cans (14.5 ounce cans, crushed)
- water: 1 cup
- clams: 2 cans (6.5 ounce cans, chopped)
- olive oil: 0.25 cup
- yellow onion: 1 piece (chopped)
- red pepper flakes: 2 Tbsp
- garlic: 1 Tbsp (chopped)
- oregano: 1 tsp (dried)
- parsley: 1 tsp (dried)
- salt: 1 tsp
- linguine pasta: 2 packages (16 ounce packages)
Metric Conversion
Stages of cooking
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Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.
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Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes. Remove shellfish and rinse with hot water.
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Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil. Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.
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About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking. Serve seafood and sauce over pasta.
