Zuppa di Pesce: Shellfish Stew in Tomato Broth
Prep TIme: 15 minutes
Cook time: 30 minutes
2 keys to this dish’s success: make sure the fish is thouroughly cleaned (by your fishmonger, ain’t nobody got time for that) and cooked for no more than a total of 10 minutes. Sandy, rubbery shellfish? No thanks!
Ingredients
1 28 oz Can EMMA Peeled Whole Tomatoes, drained from their liquid
3 + 2 tbsp EMMA Extra Virgin Olive Oil
3 Cloves of Garlic, smashed
1 Onion, roughly chopped into eighths
3 lbs. Mussels, alive and cleaned
1 lb. Shrimp, shells on
1 lb. Crab Claws, can be frozen
3 tbsp EMMA Tomato Paste
½ cup Dry White Wine
Salt & Pepper, to taste
Chopped Parsley, for garnish
Directions
- Preheat the oven to 400°F
- On a large baking sheet (or roasting pan) place the whole tomatoes with a drizzle of 3 tbsp of olive oil. Season with a pinch of salt and pepper, gently massage everything together and roast for 20 minutes.
- Set the pan aside to cool slightly.
- In a medium, 3-quart Dutch oven pot, heat the remaining olive oil and sauté the garlic and the onions on medium heat until golden brown, approx. 6-8 minutes. Toss in the shellfish and the tomato paste and stir until the tomato paste is well distributed and around the fish. Add the wine and another ½ cup of water and cover to cook on high heat for maximum 5 minutes.
- Strain the shellfish immediately in a fine, mesh strainer, reserving the liquid in another container. Discard any closed mussels and peel the shrimp.
- In the same Dutch oven pot, add the roasted tomatoes and the shellfish liquid and the reserved garlic and onions.
- Bring to a boil and puree with an immersion blender until smooth.
- Keep the tomato broth and the shellfish separate until serving.
- To serve, bring the tomato broth back to a boil and add the shellfish to warm up for a maximum of 5 minutes. Serve immediately with a sprinkle of fresh parsley.
Tags
More Recipes from Emma®
EMMA® Mac & Cheese
We invite you to try this delicious EMMA® Mac & Cheese recipe. Ingredients 1 pkg of EMMA® Fusilli pasta 1 tbsp EMMA® extra virgin olive oil 6 tbsp EMMA® unsalted butter 1/3 cup all-purpose flour 3 cups whole milk 1 cup heavy whipping cream 4 cups EMMA® Asiago...
Roasted Tomato Soup
Fennel and Radicchio Salad with Warm Anchovy Vinaigrette
Prep TIme: 5 minutesCook time: 5 minutesThe dressing can be served warm or at room temperature. Either way, the intense, savoury flavour of the garlic and anchovy stands up nicely against the bitterness of the radicchio. Ingredients 2 tbsp + ¼ cup EMMA Extra Virgin...