Baby Zuppa di Pesce
Brimming with fresh seafood, this dish yields an herb-infused broth ideal for soaking up with a thick slice of crusty bread.
- 8 jumbo (U/15) shrimp
- 8 colossal (U/10) dry scallops
- 8 oz calamari (squid), cleaned and sliced
- 20 littleneck clams (mussels may be substituted or added for variation)
- 2 4 oz lobster tails, cut in half
- 2 oz olive oil
- 4 oz dry white wine
- 4 garlic cloves minced
- 8 oz imported canned plum tomatoes (crushed by hand)
- 12 torn fresh basil leaves
- 16 oz shrimp stock (clam juice or seafood stock can be substituted)
- 1/4 tsp dried oregano
- 1/8 tsp crushed fennel seeds
- 1/4 tsp crushed chili flakes
- salt and pepper to taste
- 8 slices grilled crusty French or Italian bread rubbed with garlic
- In a medium sized heavy bottom sauce pan heat olive oil, garlic, fennel, chili flakes slowly until garlic in lightly toasted. Add tomatoes and simmer 1 minute increasing the heat to high. Stir in basil, oregano, wine and clams and simmer 2 minutes covered. Season remaining seafood with salt and pepper. Add shrimp stock to pan and return to simmer. Add remaining seafood and simmer an additional 2 ½ to 3 minutes or until cooked through (be careful not to overcook!).
- To serve: Divide seafood and broth into 4 medium sized pasta bowls and serve with 2 slices grilled bread.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 187 (27%)
(32%)Total Fat 21g
(17%)Saturated Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Total Carbohydrate 76g
(21%)Dietary Fiber 5g
Sugar Alcohols 0g
Copyright © 2016 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Read our healthy recipe definitions.
Learn more about Healthnotes, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2017.