Zuppa di Pesce Marechiara
Seafood in a light tomato based sauce. This recipe originated in the Gulf of Naples area.
For 4 Person(s)
- 1 pound fresh shrimp
- 1 pound fresh calamari
- 1 pound fresh scallops
- 1 pound fresh mussels
- 2 dozen little neck clams
- 10 cherry tomatoes
- 4 cloves of garlic
- 1/4 cup dry white wine
- olive oil
- salt & pepper
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- 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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