Seafood in a light tomato based sauce.  This recipe originated in the Gulf of Naples area.

" /> Zuppa di Pesce Marechiara

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Zuppa di Pesce Marechiara

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Created by cooking with nonna, Date Added: Friday, 19 December 2008
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 2 Users Voted
Description

Seafood in a light tomato based sauce.  This recipe originated in the Gulf of Naples area.

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Ingredients
  • 1 Lb - Fresh shrimp
  • 1 Lb - Fresh calamari
  • 1 Lb - Fresh scallops
  • 1 Lb - Fresh mussels
  • 2 Dz - Little neck clams
  • 10 Cherry tomatoes
  • 4 Cloves of garlic
  • 1/4 Cup of dry white wine
  • EV olive oil
  • Fresh parsley
  • Salt & pepper
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Directions/Steps
  • Clean and cut the calamari into small rings. Remove the shell and devein the shrimp. Wash in cold water the clams and the mussels.
  • Heat the olive oil and garlic until the garlic is slightly golden.
  • Add the calamari, the mussels and the clams. Saute` for two minutes. Then add the white wine.
  • Continue to saute` until the clams and the mussels open. Any clams or mussels that do not open, do not force to open as they may be bad.  Remove them from the pan and open them outside of the pan or just discard them.
  • Add the cherry tomatoes, shrimp and scallops and let simmer for an additional 5 minutes.
  • Garnish with parsley and serve.

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Additional Tips

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Reviews
Review by jsilva973 , Friday, 28 March 2014 vote imagevote imagevote imagevote image
FANTASTICO!!!
I couldnt believe how simple and delicious this was. Simple and delicious isn't that what it's all about!?
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