Zuppa De Pesce Recipe

Name: Zuppa De Pesce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (32 ounce) can crushed tomatoes; 3 lbs mussels; 3 lbs calamari; 2 lbs shrimp (cleaned); 2 lbs scallops; 8 garlic cloves; red pepper flakes; fresh parsley; olive oil; salt; pepper; 1 lb pasta (Linquini )

Servings: persons

1 (32 ounce) can crushed tomatoes
3 lbs mussels
3 lbs calamari
2 lbs shrimp (cleaned)
2 lbs scallops
8 garlic cloves
red pepper flakes
fresh parsley
olive oil
salt
pepper
1 lb pasta (Linquini )

1
Scrub & clean all shellfish thoroughly. Be especially carefuyl to throw away any clams or mussels that don't close or stay closed.
2
Brown garlic in oil in large stock pot.
3
place mussels and clams together in the pot, pour in 1 to 2 cups of water. Bring to a boil and steam for about 15 minute
4
Check to be sure all clams and mussels open if not let cook a little longer. When opened remove from pot and set aside.
5
Add remaining ingredients and cover pot tightly.
6
simmer for 30 minute check and stir occasionally. Add the clams & mussels back in and stir all together. Serve over linquini. & with fresh Italian bread.
7
****You can also add Lobster or crabs or both if you would like.

948

kcal

Calories

Fat

151

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.

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

You need 12 ingredients. The key ingredients include: 1 (32 ounce) can crushed tomatoes, 3 lbs mussels, 3 lbs calamari, 2 lbs shrimp (cleaned), and more.

Yes, Zuppa De Pesce 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.

Zuppa De Pesce

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