Zuppa di Pesce from Chef Daniela Savone

Name: Zuppa di Pesce from Chef Daniela Savone
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Ingredients: 4 tablespoons extra virgin olive oil; 1 onion; 2 shallots; 1/2 fennel; 6 garlic cloves; 2 anchovy fillets; 1 cup fresh parsley; 4 basil leaves; 1/2 teaspoon saffron threads; 1 teaspoon chopped fresh thyme; 2 tablespoons crushed red pepper; 1 teaspoon dried oregano; 1 1/2 cups white wine; 1 cup clam juice; 2 (28 ounce) cans Peeled Plum Tomatoes; 1 (6 ounce) can Tomato Paste; 2 bay leaves; Kosher salt and freshly ground black pepper to taste; 2 pounds linguine; 2 pounds shrimp; 1 pound sea scallops; 12 cod; Juice of one lemon; 12 calamari; 1.5 pounds mussels; 24 little neck clams

Would You Cook This Again?

Serves:

6 people

Prep Time:

30 minutes

Cook Time:

30 minutes

Just in time for the holidays and your holiday table, Chef Daniela Savone shared her family recipe enjoyed every Christmas Eve. We hope you find it delicious and a new family tradition!

Ingredients

Copy Ingredients

4 tablespoons extra virgin olive oil
1 onion, medium, finely chopped
2 shallots, julienned
1/2 fennel, fresh, julienned
6 garlic cloves, smashed
2 anchovy fillets
1 cup fresh parsley, coarsely chopped
4 basil leaves, julienned
1/2 teaspoon saffron threads, loosely packed
1 teaspoon chopped fresh thyme
2 tablespoons crushed red pepper
1 teaspoon dried oregano
1 1/2 cups white wine
1 cup clam juice
2 (28 ounce) cans Tuttorosso® Peeled Plum Tomatoes, crushed by hand
1 (6 ounce) can Tuttorosso® Tomato Paste
2 bay leaves
Kosher salt and freshly ground black pepper to taste
2 pounds linguine
2 pounds shrimp, jumbo, peeled & deveined
1 pound sea scallops, jumbo
12 cod, 3x3 fillets
Juice of one lemon
12 calamari, including tentacles, cut into rings
1.5 pounds mussels, rinsed & debearded
24 little neck clams, rinsed

Instructions

Bring an extra large pot of salted water to a boil.
In another extra large pot, coat the bottom with olive oil. On medium heat, sauté onion, shallots and fennel until translucent, approximately 3 minutes. Add garlic and allow to sweat.
Begin building the flavors for the sauce. Add anchovy fillets, parsley, basil, saffron, thyme, oregano and crushed red pepper. Stir and let flavors meld together.
Add white wine, stir and simmer for 2-3 minutes, allowing the wine to evaporate. Then add the clam juice, stir and simmer for another 2-3 minutes.
Add the crushed plum tomatoes and tomato paste. Rinse any excess sauce from the cans with water and add to pot, along with bay leaves. Season with salt and pepper to taste, stir and reduce heat. Allow to simmer for 30 minutes.
Once water comes to boil, add a drop of olive oil and pasta. Stir and cook for about 10 minutes, until al dente.
During the last 10 minutes of the sauce cooking, add the seafood to the sauce. Be sure to pat dry all cleaned and rinsed seafood. Sprinkle shrimp, scallops and cod with salt, pepper and fresh lemon juice. Add to pot and stir gently. Add calamari, mussels and clams, stir gently. Seafood is done cooking once shellfish open and shrimp turn pink.
Strain pasta and in a large pasta bowl, toss linguini in with sauce. Serve in individual bowls, adding a good helping of seafood and sauce over the pasta. Sprinkle with fresh parsley and crushed red pepper. Garnish with fresh fennel sprigs.

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Zuppa di Pesce from Chef Daniela Savone

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