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Zuppa Di Mare

Presented by Chef John Soilis, from Luciano's Ristorante Italiano

2 garlic cloves
1oz anchovies
3 Tbsp parsley
Pinch red chile flakes
1/2 tsp oregano
1 cup extra virgin olive oil
6 clams
6 mussels
2 large scallops
6 large shrimp, peeled and deveined
3oz calamari, cleaned and cut
8oz fish mix (swordfish-red snapper-grouper)
1 cup tomato sauce
1 cup stock
1 cup Pinot Grigio
Pinch saffron


Chop garlic, anchovies and parsley.  Add oregano, chili flakes and olive oil.  Saute over medium heat until golden brown.

Stir in mussels and clams, coating well.  Add wine, stock, tomato sauce and saffron.  Cook over medium high heat.  Add in scallops, shrimp and fish...cook for 4 minutes.  Add calamari.  Taste for seasonings, adding in additional parsley and oregano as desired.  Plate and serve with garlic bread.

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