Quick Zuppa di Pesce
A hearty Italian seafood stew — shrimp, calamari, clams, mussels and monkfish in a tomato-lobster broth — ladled over toasted ciabatta and ready in about half an hour.
Ingredients
- ¼ cup extra virgin olive oil
- 2 large garlic cloves, finely chopped
- 2 large shallots, finely chopped
- 1 small onion, finely chopped
- 1 14 oz. can San Marzano tomatoes, chopped (use half)
- 1 14 oz. container lobster stock (plus a little extra if needed)
- 1 tbs. each finely chopped fresh rosemary and thyme
- 4 pepperoncini, chopped fine (optional)
- 6 jumbo shrimp, peeled and deveined
- 1/3 lb. cleaned calamari, cut into rings
- ½ lb. cockles or Manila clams, rinsed
- ½ lb. mussels, rinsed
- 2/3 lb. monkfish, cut into 1-inch chunks
- 6 slices ciabatta bread
- 1 whole garlic clove + 1 tbs. olive oil + salt and pepper, for the bread
- fresh chopped Italian parsley and black pepper to taste
Directions
Sweat the garlic, shallots and onion in olive oil over medium/low heat until softened but not colored. Add the tomatoes, lobster stock, rosemary, thyme and pepperoncini and simmer at least 30 minutes, adding more stock if it reduces too much.
Meanwhile, rub the ciabatta slices with the garlic clove, drizzle with oil, salt and pepper, and toast in a 350° oven about 5 minutes until golden. Halve each slice and set aside.
Add the clams and mussels to the broth, cover, and steam 2 minutes until they open; remove with a slotted spoon.
Add the remaining seafood to the broth, season lightly, cover and cook 4 minutes. Return the clams and mussels, stir, and turn off the heat.
To serve, place a ciabatta half in each bowl, add a spoonful of seafood, top with another crouton, and ladle the broth over. Sprinkle with parsley and black pepper.