Carmelina Zuppa Di Pesce Amalfitana
6 to 8
Extra virgin olive oil, divided
Chili pepper flakes
Italian parsley, chopped, divided
Fresh mussels, washed and debearded
Manila clams, washed
2, 14.28 ounce cans
Carmelina ‘e…San Marzano® Italian Petite Date Tomatoes (Datterini) in Puree
Fish broth, hot
Calamari, cleaned, cut into large rings
1 1/2 pounds
Fresh cod or halibut, cut into 1-inch cubes
Fresh large shrimp, peeled and deveined
Country bread, sliced
- In a large stockpot with lid, heat 4 tablespoons of olive oil over medium heat. Add sliced garlic, chili pepper and 1 tablespoon of parsley. Sauté ingredients for a minute to release aroma, careful not to let the garlic burn. Add mussels and clams; stir to combine. Cover pot and increase heat to medium-high. Let the shellfish steam for a few minutes, stirring occasionally with a wooden spoon. Deglaze with wine and let reduce for a minute.
- Add in the Carmelina ‘e…San Marzano® Italian Petite Peeled Date Tomatoes (Datterini) in Puree, fish broth, calamari, cod, shrimp, 1 1/4 teaspoons of salt, pepper and lemon zest. Gently stir to combine. Cover and simmer stew for 15 minutes. Remove from heat.
- Place bread slices on a baking sheet, and drizzle with remaining olive oil and salt. Toast bread in a preheated oven (400°F) or toaster until golden brown; 5 to 7 minutes. Remove bread from oven and brush with whole garlic clove.
- Ladle Carmelina Zuppa Di Pesce Amalfitana into attractive serving bowls. Garnish with toasted bread and remaining parsley as desired. Mangia bene and enjoy!
Recipe created by Corporate Executive Chef Giacomo Pagano on behalf of Mangia, Inc. ™