Carmelina Zuppa Di Pesce Amalfitana

Servings:

6 to 8

Quantity

Ingredients

6 Tablespoons

Extra virgin olive oil, divided

1 Tablespoon

Garlic, sliced

1/2 teaspoon

Chili pepper flakes

3 Tablespoons

Italian parsley, chopped, divided

1 pound

Fresh mussels, washed and debearded

1 pound

Manila clams, washed

1/4 cup

White wine

2, 14.28 ounce cans

Carmelina ‘e…San Marzano® Italian Petite Date Tomatoes (Datterini) in Puree

3 cups

Fish broth, hot

1 pound

Calamari, cleaned, cut into large rings

1 1/2 pounds

Fresh cod or halibut, cut into 1-inch cubes

1 pound

Fresh large shrimp, peeled and deveined

1/4 teaspoon

Black pepper

2 lemons

Lemon zest

6 each

Country bread, sliced

1 each

Garlic clove

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. ™