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Ingredients
For 4 Person(s)
For the Zuppa:
- 3 tablespoons extra virgin olive oil
- 2 bunches scallions halved and thinly sliced
- 1 bulb fennel, quartered, cored, and thinly sliced
- 6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1/2 cup dry white wine, such as pinot grigio
- 8 cups seafood or vegetable broth
- 2 14 oz cans cherry tomatoes, you can also use about 2 cups crushed tomatoes
- 2 teaspoons oregano
- 1 cup pitted Castelvetrano olives
- 1 pound shrimp, peeled and deveined
- 1 1/2 pounds mussels, scrubbed and debearded
- 1 pound cod, skin removed and cut into 2 inch chunks
- 1 bunch broccoli rabe, trimmed into bite size pieces
- 1/4 cup fresh parsley
- salt and black pepper as desired
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Directions
- Put a 6 quart stock pot, heat the olive oil over medium heat. Add the scallions and fennel and cook until soft, about 4-5 minutes. Add the garlic and cook 1 minute more.
- Stir in the tomato paste and cook for 2-3 minutes, until the tomato paste begins to color.
- Add the white wine, broth, canned tomatoes, oregano and bring to a simmer over medium heat. Using a wooden spoon, crush the cherry tomatoes in the pot. Simmer uncovered for 25-30 minutes.
- Turn the heat up to medium and bring the pot to a boil. Stir in the olives, shrimp, mussels and cod. Cook the seafood in the broth until the mussels begin to open, the shrimp begin to turn pink and the cod is flaky. Add in the broccoli rabe, ensuring it is all submerged in the broth. Cover the pot and simmer over medium low heat until the mussels are fully open, and the broccoli rabe is tender-crisp, 4-5 minutes. Stir in the parsley. Taste for seasoning and season with salt and pepper as desired.
- Serve with toasted bread, friselle or garlic crostini.
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