Zuppa di Pesce from Amalfi

Name: Zuppa di Pesce from Amalfi
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 4 slices 1-inch thick slices country bread; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 1 rib celery, finely chopped; 8 razor clams; 8 giant crayfish; 473 milliliters dry white wine; 1 bunch fresh marjoram, leaves only; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 1 clove garlic; 4 cloves garlic, thinly sliced; 4 garlic cloves, peeled and thinly sliced; 8 mussels, scrubbed, bearded and rinsed; 59 milliliters extra-virgin olive oil; 4 Tbsps extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 2 bunches Italian parsley, finely chopped to yield 1/2 cup; 4 young red mullets; 1 medium red onion, finely chopped; 1 Tbsp crushed red pepper flakes; 4 servings Salt, to taste; 237 milliliters chopped fresh tomatoes

Zuppa di Pesce from Amalfi is a dairy free and pescatarian recipe with 4 servings. This recipe covers 47% of your daily requirements of vitamins and minerals. One serving contains 745 calories, 41g of protein, and 36g of fat. If you have tomatoes, onion, carrot, and a few other ingredients on hand, you can make it. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert. A few people really liked this main course. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

In a large casserole, heat the olive oil over moderate heat.

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Olive Oil

Add the celery, garlic, onion, and pepper flakes and cook until translucent, about 6 to 8 minutes.

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Celery

Garlic

Pepper

Onion

Add the tomato sauce, wine and tomatoes and bring to a boil.

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Tomato Sauce

Tomato

Wine

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.

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Shellfish

Fish

Toast the bread and, while still hot, rub with the garlic.

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Garlic

Bread

Toast

Dry Seasoning Rub

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.

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Parsley

Seafood

Broth

Equipment you will use

Bowl

Garnish with marjoram leaves.

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Marjoram

Serve immediately.

In a 3-quart saucepan, heat the olive oil over medium heat.

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Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

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Carrot

Thyme

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.

Ingredients you will need

Sauce