Ingredients
- 2 ounce extra-virgin olive oil
- 1/2 clove garlic, sliced thin
- 1/4 cup carrot, small dice
- 1/4 cup onion, small dice
- 1/4 cup celery, small dice
- 1 cup fresh calamari, sliced into thin rings
- 5 ounce cod (halibut or haddock can be substituted), cut into 5 pieces
- 12 ounce milled san marzano tomatoes
- 8 ounce small clams (little necks, cherrystones, manilla)
- 12 ounce mussels (scrubbed and debearded)
- 6 ounce large shrimp, peeled and deveined
- 6 ounce large scallops
- 1/4 cup chopped italian parsley
Preparation
Baking Directions:
Place olive oil and garlic in a large soup pot and place over high heat.
Cook garlic for approximately 1 minute, add carrots, onions, celery and cook for 1 more minute.
Add calamari and cod and cook for 1 minute, stirring occasionally.
Add rosemary, thyme, salt, pepper and crushed red pepper, stir to incorporate.
Add tomatoes and clams, reduce heat to medium high and cover.
Note: Different clams take different amounts of time to open.
Look in the pot after 3 minutes or so and see if clams are just starting to open.
When they just start to crack open, proceed with next step.
Add mussels, shrimp and scallops to the pot and cook for 3 minutes or until mussels open.
Taste broth and adjust seasoning.
Add chopped parsley and serve.
Serve with lots of grilled bread for dipping!
