Baby Zuppa di Pesce

Makes 4 servings

cuisine: Italian

meal type: Entr�e

technique: Simmered


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


Contributed by: Edit

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