Zuppa di Mare (Seafood Soup)

Zuppa di Mare (Seafood Soup) 1

Recipe according the original recipe:

http://mythreeovens.com/2014/12/12/zuppa-di-mare-seafood-soup/#comment-1114 by Threeovens

Sofrito:

  • 2 garlic cloves, peeled
  • 4 anchovies (about 1 ounce)
  • 3 tablespoons fresh chopped parsley, divided
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 6 tablespoons extra virgin olive oil, divided

Soup:

  • 8 mussels, scrubbed clean
  • 8 littleneck clams, scrubbed clean
  • 1 cup dry white wine
  • 1 1/2 cups vegetable stock or 1 1/2 cups fish stock or 1 1/2 cups chicken stock or 1 1/2 cups clam juice
  • 1 cup tomato sauce
  • 1 pinch saffron
  • 1/2 pound white fish fillet, cut into bite sized dice (grouper, swordfish, halibut, snapper)
  • 4 sea scallops
  • 8 large shrimp, peeled and de-veined
  • 1/2 pound calamari, cleaned and sliced crosswise into rings

My changes accordin what I had on hand:

I did not have 8 mussels, 8 littleneck and 4 sea scallops clams so I doubled the quantity of white fish. Instead of big calamari I had mini ones that I forgot I had in the freezer! 🙂 Instead of tomato sauce I used 4 fresh Roma tomatoes finely diced and I added one small red onion really finely chopped. I forgot to peel the shrimps, but this was not a problem. I had to use frozen parsley, but this has no impact with the taste.

Finally I had to change much less than expected and the result was amazing!

We enjoyed it with focaccia with rosemary (I had some pieces in the freezer as well)!

Zuppa di Mare (Seafood Soup) 2

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