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Neapolitan Fish Soup

Serves 8
-

Ingredients

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

Directions

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 is featured on show 2802 - Catch of the Day.

 

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