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Baby Zuppa di Pesce
Makes 4 servings
meal type: Entr�e
8 - U/15 Ocean Garden� Shrimp
8 - U/10 dry scallops
8 - ounces cleaned and sliced calamari (squid)
20 - littleneck clams (mussels may be substituted or added for
2 - 4 ounce lobster tails cut in �
2 - ounces olive oil
4 - ounces dry white wine
4 - garlic cloves minced
8 - ounces imported canned plum tomatoes (crushed by hand)
12 - torn fresh basil leaves
16 - ounces shrimp stock (clam juice or seafood stock can be
� - teaspoon dried oregano
1/8 - teaspoon crushed fennel seeds
� - teaspoon crushed chili flakes
Salt and pepper to taste
8 - slices grilled crusty French or Italian bread rubbed with
In a medium sized heavy bottom sauce pan heat olive oil, garlic,
fennel, chili flakes slowly until garlic in lightly toasted. Add
tomatoes and simmer 1 minute increasing the heat to high. Stir
in basil, oregano, wine and clams and simmer 2 minutes covered.
Season remaining seafood with salt and pepper. Add shrimp stock
to pan and return to simmer. Add remaining seafood and simmer an
additional 2 � to 3 minutes or until cooked through (be careful
not to overcook!).
To serve: Divide seafood and broth into 4 medium sized pasta
bowls and serve with 2 slices grilled bread