The star of the show on Christmas Eve......ZUPPA DI PESCE!!!! This is an awesome Fra Diavolo sauce with clams, mussels, shrimp, scallops and anything else you feel like throwing in. Sometimes calamari, cod or even lobster and crab. There is no right or wrong, it is whatever you like....or have on hand...for this one. It is our traditional Christmas Eve dinner but soooo good any time. The only suggestoin I have is, if you are going to make this dish then get a really good pasta to go with it!!! Even a fresh pasta would be nice. This sauce is amazing, as well as the fish, so you will want to complete the dish with a fantastic pasta.
ZUPPA DI PESCE
2 LBS MUSSELS
18 LITTLE NECK CLAMS
BAY OR SEA SCALLOPS (WHICHEVER YOU PREFER)
1 LB OF SHRIMP
2 28 OZ CANS OF CRUSHED TOMATOES
1 14 OZ CAN DICED TOMATOES
1/3 CUP OLIVE OIL
WHOLE HEAD OF GARLIC CHOPPED FINELY
10 SLICES OF JALAPENO FROM A JAR FINELY CHOPPED
1/2 TSP RED CRUSHED PEPPER
2 TSP OREGANO
2 TSP PARSLEY
2 TSP BASIL
SALT & PEPPER
1/3 CUP SUGAR
Heat the olive oil in a large stock pot. Add the garlic and begin to saute. Cook about five minutes to begin to soften then add the jalapeno, red crushed pepper, oregano, parsley, basil, season generously with salt & pepper.
I prefer to use a jar of jalapenos in this recipe instead of the fresh because you get a little more of a tangy flavor out of the vinegar it is soaked in besides the heat. I also prefer to use all dried spices in here rather than fresh. It just seems to work nicer but totally up to you, both work great.
ZUPPA DI PESCE
2 LBS MUSSELS
18 LITTLE NECK CLAMS
BAY OR SEA SCALLOPS (WHICHEVER YOU PREFER)
1 LB OF SHRIMP
2 28 OZ CANS OF CRUSHED TOMATOES
1 14 OZ CAN DICED TOMATOES
1/3 CUP OLIVE OIL
WHOLE HEAD OF GARLIC CHOPPED FINELY
10 SLICES OF JALAPENO FROM A JAR FINELY CHOPPED
1/2 TSP RED CRUSHED PEPPER
2 TSP OREGANO
2 TSP PARSLEY
2 TSP BASIL
SALT & PEPPER
1/3 CUP SUGAR
Heat the olive oil in a large stock pot. Add the garlic and begin to saute. Cook about five minutes to begin to soften then add the jalapeno, red crushed pepper, oregano, parsley, basil, season generously with salt & pepper.
I prefer to use a jar of jalapenos in this recipe instead of the fresh because you get a little more of a tangy flavor out of the vinegar it is soaked in besides the heat. I also prefer to use all dried spices in here rather than fresh. It just seems to work nicer but totally up to you, both work great.
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Saute until it is all nice and soft. Then add the sugar for the last 2 minutes.....
Next add the cans of tomatoes!!!!
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Let it come to a very soft simmer and cook with the top slightly open for about 45 minutes....That's it!!!!!!!!! Done!!!!!!!!! Such an easy sauce to make.
Now when you are ready.... just add your cleaned clams and mussels first. They will take just a few minutes longer than the shrimp and scallops so we will give them a head start. When they begin to open, then you can add your shrimp, scallops and anything else you may want........
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In the meantime, boil and prepare your pasta. I choose a very nice fettucini!!! This works beatifully with this dish!!!
Make sure all your fish is cooked and get it on top of the pasta or plate each dish!!
Come on.....does this look amazing or what???? It is absolutely delicious....a fantastic sauce with a bit of a kick, amazing seafood, a Christmas Eve dinner to remember!!! I hope you enjoy this dish for your holiday meal or anytime of year!!!
ENJOY!!!!!!! ALL GOOD STUFF!!!!!!!!!!!
