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Shellfish Stew Alla Tarantina |
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| Course : |
Italian |
| From: |
HungryMonster.com |
| Serves: |
4 |
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Ingredients:
| 2 |
pounds |
mussels -- scrubbed, debearded |
| 1 |
pound |
large shrimp - -- (u-15 size), peeled, deveined |
| 1 |
pound |
calamari -- cleaned of skin, ink sac and beak |
| 1 |
pound |
small clams or cockles -- scrubbed, drained |
| 1 |
teaspoon |
salt -- to taste |
| 1 |
teaspoon |
freshly-ground black pepper -- to taste |
| 12 |
medium |
oysters -- shucked, and liquid reserved |
| 6 |
tablespoons |
virgin olive oil |
| 1 |
medium |
red onion -- chopped 1/4 inch dice |
| 1 |
medium |
red bell pepper -- seeded, cored, chopped 1/4 inch dice |
| 1 |
medium |
yellow bell pepper -- seeded, cored, chopped 1/4 inch dice |
| 2 |
tablespoons |
freshly-chopped thyme leaves |
| 1 |
cup |
dry white wine |
| 1 |
cup |
basic tomato sauce |
| 4 |
slices |
rustic bread -- toasted until hard |
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Preparation:
* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.
Cut calamari into 1/2-inch rings and check oysters for sand and bits of shell.
In a 4-quart pot, heat olive oil until smoking. Add onion, peppers and thyme leaves and cook until softened but not brown, about 10 minutes. Add wine and tomato sauce and bring to a boil. Add clams, shrimp and mussels and cover. Cook 3 to 4 minutes until clams have all opened. Add calamari and cook 2 minutes until opaque. Season with salt and pepper, add oysters and oyster liquid and simmer 2 to 3 minutes until oysters have tightened around outer edges. Divide shellfish over pieces of bread in 4 bowls, pour in broth and serve.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5666) |
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