Neapolitan Fish Soup - Episode 2802
- 4 pounds in shell clams (mahogany or littlenecks)
- 4 cloves garlic, peeled and each cut in half
- 1/4 cup minced parsley
- 1 cup dry white wine (We used Pino Grigio.)
- 4 tablespoons extra virgin olive oil
- 1 Vidalia onion, chopped
- 1 cup chopped fennel
- 1 teaspoon hot red pepper flakes or hot red pepper paste
- 1 cup reserved clam juice
- 3 cups pureed plum tomatoes or passata
- 1 pound squid rings
- 1 pound sea scallops, cut in half
- 1 pound medium raw shrimp, shelled and deveined (26/30 count)
- Salt and pepper to taste
- Juice of one large lemon
- Toasted bread slices
- Scrub the clams in cold water; discard any with cracked shells. Place them in a large sauté pan with 4 half garlic cloves, parsley and wine. Cover the pan and cook over medium heat until the clams open; discard any clams that do not open.
- Remove clams from the pan, reserving the liquid and straining it through cheesecloth; set liquid aside and remove clams from their shells. Set aside.
- Heat the olive oil a soup pot over medium heat. Add the onion and fennel and cook until they begin to soften. Add the remaining garlic and continue cooking until it softens; stir in the pepper flakes or pepper paste and cook for a minute or two. Add the reserved clam juice and the pureed tomatoes; stir well and bring to a boil. Boil for 2 minutes, then lower heat to medium and add the squid rings and cook for 5 minutes; add the scallops and continue cooking for 3 minutes; add the shrimp and cook an additional 3 minutes.
- Season with salt and pepper to taste. Add the clams and heat the soup over low heat until hot; stir in the lemon juice.
- Serve in large bowls ladled over slices of toasted bread.
This recipe was featured on Season 28 - Episode 2802.