Zuppa di Mare

Soup of the sea, people dream about this soup

  • 1/2 cup extra virgin olive oil
  • 6 cloves fresh garlic, minced
  • 2 pinches crushed red pepper
  • 12 littleneck clams
  • 6 mussels
  • 3 (15 ounces) canned peeled crushed tomatoes
  • 3 cups fish or chicken stock, divided
  • 1 bunch Italian or regular parsley, trimmed & chopped, divided
  • 8 ounces monkfish, cut into 1-inch chucks (or salmon, tuna or sea bass)
  • 6 ounces calamari, cleaned and cut into 1/4 inch rings
  • 12 small to medium shrimp, peeled and deveined
  • 1 to 2 cups cooked pasta, any type (optional)
  • 1 cup toasted croutons (optional)

In a large stockpot heat olive oil. Begin sauteing garlic and pepper; add the clams and mussels. When the garlic starts to brown add the tomatoes. Bring to a boil. Add about half of the stock and half of the parsley; reduce to medium heat. Add the monkfish, calamari and shrimp; cook until shrimp is tender and pink. Add remaining stock and heat through. Add pasta. Garnish with remaining parsley and croutons Makes 4-6 servings

etc
small shrimp are those with 36-45 shrimp to the pound; medium shrimp are 31-35 per pound and large shrimp are 21-30 per pound.

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