Zuppa Di Pesce From Viareggio

Zuppa Di Pesce From Viareggio
Zuppa Di Pesce From Viareggio

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    tablespoons virgin olive oil

  • 1

    celery rib finely chopped

  • 4

    garlic cloves thinly sliced

  • 1

    medium red onion finely chopped

  • 1

    tablespoon crushed red pepper flakes

  • 1

    tablespoon fresh rosemary leaves

  • 2

    cups Basic Tomato Sauce (see recipe)

  • 2

    cups dry white wine

  • 2

    cups chopped fresh tomatoes

  • 8

    giant crayfish

  • 8

    mussels

  • 8

    littleneck clams

  • 8

    razor clams

  • 1/2

    pound red snapper fillet cut 1/2" cubes

  • 4

    slices country bread, 1" thick

  • 1

    garlic clove whole

  • 1/2

    cup finely-chopped Italian parsley

Directions

In a large casserole heat 4 tablespoons virgin olive oil over moderate heat. Add celery, sliced garlic, onion, pepper flakes, and rosemary and cook until translucent (about 6 to 8 minutes). Add Basic Tomato Sauce, wine and tomatoes and bring to a boil. Add fish and cover and bring to a boil. Uncover and reduce heat and simmer until shellfish have opened (5 to 6 minutes). Toast bread and while still hot, rub with garlic. Place one slice in each of 4 bowls. Divide fish first, then the broth among bowls and sprinkle heavily with parsley. Serve immediately. This recipe yields 4 servings.

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