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Zuppa Di Pesce Fra Di Avolo

4

0 min

Zuppa Di Pesce Fra Di Avolo

Zuppa Di Pesce Fra Di Avolo Photo 1

Time

0 min

Serving

10 persons

Calories

775

Rating

4.00★ (20)

Cuisine

Italian
Author: Victoria Buriak
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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  1. 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.
    Zuppa Di Pesce Fra Di Avolo Photo 2
  2. 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.
    Zuppa Di Pesce Fra Di Avolo Photo 3
  3. 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.
    Zuppa Di Pesce Fra Di Avolo Photo 4
  4. 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.
    Zuppa Di Pesce Fra Di Avolo Photo 5

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