Shop Online
Store Locator
Contact Us
Connect
Facebook
Pinterest
Twitter
YouTube
Instagram
Quality
Recipes
Blog
Tips
Italian Favorites
How to Make Perfect Paella
Internal Temperature Guide for Meat Printable
Products
Store Locator to find Tuttorosso Tomato products
San Marzano Product Listing
Italian Inspirations Product Listing
Classic Product Listing
Frequently Asked Questions
Recipes
All
Search
Home
/
Recipes
/
Detail
Zuppa di Pesce from Chef Daniela Savone
Would You Cook This Again?
READ REVIEWS
Print Options
3x5
4x6
Full Page
Print Images
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.
Get Inspiration and More from Tuttorosso
Sign Up Here
Related Recipes
View Recipe
Cheddar Herb Casserole
View Recipe
Philly-Style Tomato Pie
View Recipe
Meatballs in Tomato Sauce
View Recipe
Easy Tomato Soup with Grilled Cheese
Reviews
Write a review
Average rating:
(
)
★
Newest on top
Oldest on top
Load more reviews
Thank you for the review! Your review must be approved first
Rating
Your name
Email (optional)
New code
Please type the code above
Submit
You've already submitted a review for this item
|
(
)
★
Write a review
Average rating:
(
)
★
Newest on top
Oldest on top
Load more reviews
Thank you for the review! Your review must be approved first
Rating
Your name
Email (optional)
New code
Please type the code above
Submit
You've already submitted a review for this item
|
(
)
★