Photo: Zuppa di Pesce from Amalfi Recipe
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 rib celery, finely chopped
- 4 cloves garlic, thinly sliced
- 1 medium red onion, finely chopped
- 1 tablespoon crushed red pepper flakes
- 2 cups basic tomato sauce, recipe follows
- 2 cups dry white wine
- 1 cup chopped fresh tomatoes
- 8 giant crayfish
- 8 mussels, scrubbed, bearded and rinsed
- 8 razor clams
- 4 young red mullet
- 4 (1-inch thick) slices country bread
- 1 clove garlic
- 2 bunches Italian parsley, finely chopped to yield 1/2 cup
- 1 bunch fresh marjoram, leaves only
Directions
In a large casserole, heat the olive oil over moderate heat.
Add the celery, garlic, onion, and pepper flakes and cook until translucent, about 6 to 8 minutes. Add the tomato sauce, wine and tomatoes and bring to a boil. Add the fish, and shellfish, cover and bring to a boil. Uncover and reduce the heat to a simmer until the shellfish have opened, 5 to 6 minutes.
Toast the bread and, while still hot, rub with the garlic. Lay 1 slice in each of 4 bowls. Divide the seafood among the 4 bowls, then divide the broth among the bowls, and sprinkle each bowl with parsley. Garnish with marjoram leaves. Serve immediately.
- BASIC TOMATO SAUCE
- All recipes copyright 2000, Mario Batali. All rights reserved
- 1/4 cup extra virgin olive oil
- 1 Spanish onion, chopped in 1/4-inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt, to taste
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups
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By GinaMMarma
Verbank, NY
on August 04, 2012
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Amazing... it was so good and it was easy to make. My 10 year old made it!
By RettsKitchen
MYRTLE BEACH, 80
on September 06, 2011
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Thank you for all your recipes. Most of them are close to our family recipes, especially this one, is almost the exact recipe I make. Mom & Dad are from the region of Puglia & providence of Bari. My Mom & Dad were great cooks & my inspiration was my Mom who made me love food & cook food. When I experience your recipes you bring me home again. You knew what Mom was cooking as soon as we opened the front door to our apt bldg. This recipe is superb. This is one of our dishes for the Christmas & New Year's eve feast. I love your new marinara sauce. I never resort to jar sauce & always make my own. Your sauce is the exception. Thanks again. Loretta Pasculli Lawrence
By Hughritchie
on November 22, 2010
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I thouroughly enjoyed working with this recipe. Skate acted as a nice thickner, and grouper as the fish. Next time around I plan on using a base stock to kick the soup off. Most important my family wants more. Yummy!
Read all 8 reviews