Zuppa di Mare

Dinner for Two

Recipe courtesy of Luciano’s Ristorante Italiano

Serves 4

6 ounces of salmon, grouper or sea bass (cut into 1.5-ounce squares)
4 large prawns
4 large scallops
1 pound of Prince Edward Island mussels
1 pound of Manila clams
2 pounds of Gulf Shrimp (size: 16-20/pound)
Olive oil
8 ounces of marinara or tomato sauce
Tablespoon of minced garlic
Fresh oregano or marjoram
1 tablespoon of red chilli pepper flakes
4 ounces of white wine (Pinot Grigio preferred)
6 ounces of clam juice or chicken stock
Salt and pepper to taste
Crusty baguette or Italian bread
Parmesan cheese

In a large, deep skillet, sear scallops on high heat in olive oil and garlic for 3 minutes on each side. Add fish and prawns after searing scallops on one side and sear for 1 minute on each side. In the same skillet, add the clam juice or chicken stock, white wine, and marinara or tomato sauce. Stir and then add oregano or marijoram and the red chilli peper flakes. Add shrimp and shellfish and bring to a rolling boil for 3 to 4 minutes. Chef John relates that the broth should not be too thick. If it is, add more clam juice or chicken broth. Toast  wedges of bread with butter, Parmesan and top with oregano. Serve in individual large bowls with bread wedges. Optional: Serve over capellini or angel hair pasta.