Italian Seafood Boil Recipe

Name: Italian Seafood Boil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bay leaf; 1 large fresh rosemary sprig; 1 tablespoon fennel seeds, coarsely crushed; 3 tablespoons olive oil; 1 fennel bulb, chopped; 3 large shallots, chopped; 1 (28-ounce) can diced tomatoes in juice; 1 1/4 cups dry white wine; 3 cups fish broth or bottled clam juice; 1/4 cup tomato paste; 8 small littleneck clams, scrubbed; 1 pound mussels, scrubbed, debearded; 1 russet potato, about 8 ounces, peeled, cut into 3/4-inch cubes; 1 1/2 pounds assorted firm-fleshed fish filets such as halibut, salmon, or tuna, cut into 1 1/4 inch chunks; 1 pound uncooked large shrimp, peeled, deveined; 2 corn cobs, quartered crosswise; 2 tablespoons chopped fresh Italian parsley leaves; Garlic Toasts with Red Pepper Aioli, recipe follows; 2 tablespoons olive oil; 12 (1/2-inch thick) slices ciabatta bread; Salt and freshly ground black pepper; 2 garlic cloves; 2 garlic cloves; 1/2 cup roasted red bell peppers, drained, patted dry; 1/3 cup mayonnaise; 2 tablespoons olive oil; Salt and freshly ground black pepper

Servings: persons

1 bay leaf
1 large fresh rosemary sprig
1 tablespoon fennel seeds, coarsely crushed
3 tablespoons olive oil
1 fennel bulb, chopped
3 large shallots, chopped
1 (28-ounce) can diced tomatoes in juice
1 1/4 cups dry white wine
3 cups fish broth or bottled clam juice
1/4 cup tomato paste
8 small littleneck clams, scrubbed
1 pound mussels, scrubbed, debearded
1 russet potato, about 8 ounces, peeled, cut into 3/4-inch cubes
1 1/2 pounds assorted firm-fleshed fish filets such as halibut, salmon, or tuna, cut into 1 1/4 inch chunks
1 pound uncooked large shrimp, peeled, deveined
2 corn cobs, quartered crosswise
2 tablespoons chopped fresh Italian parsley leaves
Garlic Toasts with Red Pepper Aioli, recipe follows
2 tablespoons olive oil
12 (1/2-inch thick) slices ciabatta bread
Salt and freshly ground black pepper
2 garlic cloves
2 garlic cloves
1/2 cup roasted red bell peppers, drained, patted dry
1/3 cup mayonnaise
2 tablespoons olive oil
Salt and freshly ground black pepper

1
Wrap the bay leaf, rosemary, and fennel seeds in a cheesecloth bag.
2
Set the sachet aside.
3
Heat the oil in a very large pot over medium heat.
4
Add the chopped fennel and shallots and saute until the fennel is tender, about 6 minutes.
5
Season with salt and pepper.
6
Add the tomatoes with their juices, the wine and fish broth.
7
Stir in the tomato paste.
8
Add the sachet.
9
Bring to a boil.
10
Reduce the heat to medium-low.
11
Cover and simmer until the flavors blend, about 10 minutes.
12
Add the clams to the cooking liquid.
13
Cover and cook until the clams open, about 6-8 minutes (discard any clams that do not open).
14
Using tongs, transfer the clams to a bowl.
15
Repeat with the mussels.
16
Add the potatoes to the cooking liquid and simmer until they are almost tender, about 10 minutes.
17
Add the fish, shrimp, and corn.
18
Simmer until the fish and shrimp are just cooked through, and the corn is heated through, about 5 minutes.
19
Return the clams and mussels to the soup.
20
Stir in the parsley.
21
Season the soup to taste with salt and pepper.
22
Ladle the soup into bowls and serve with the Garlic Toasts with Red Pepper Aioli.
23
To make the garlic bread: Preheat the oven to 400 degrees F.
24
Drizzle the oil over the bread slices.
25
Arrange the bread on a baking sheet.
26
Sprinkle with salt and pepper.
27
Bake until the bread is crisp and golden, about 5 minutes.
28
Immediately rub the garlic cloves over the hot toasts.
29
To make the aioli: Finely chop the garlic in the food processor.
30
Add the peppers and blend until almost smooth.
31
Blend in the mayonnaise.
32
With the machine running, blend in the oil.
33
Season the aioli, to taste, with salt and pepper.
34
Transfer the aioli to a small bowl.
35
(The aioli can be made 2 days ahead.
36
Cover and refrigerate.)
37
Spread the aioli over the toasts and serve.
38
Cooking Time: 5 minutes

1108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 bay leaf, 1 large fresh rosemary sprig, 1 tablespoon fennel seeds, coarsely crushed, 3 tablespoons olive oil, and more.

Yes, Italian Seafood Boil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Seafood Boil

How did you like this recipe?

Frequently Asked Questions