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Ingredients (makes 4 servings):
- 3 tablespoons extra virgin olive oil
- 1 large clove garlic, sliced
- 1 pound calamari, cleaned, cut into 1/2-inch rings
- 12 mussels, beards removed
- 8 clams
- 1 cup dry white wine
- 24 ounces Campagna Spicy Garlicky Tomato Sauce*
- 1/2 teaspoon chopped oregano
- 1/2 teaspoon chopped marjoram
- 8 ounces filet of monkfish, cut into 1-inch pieces
- 4 sea scallops, cut in half
- 8 shrimp (21-26 size), peeled and deveined
- Salt and freshly ground black pepper
- 8 slices country bread, toasted and rubbed with garlic
- Garnish: parsley and extra-virgin olive oil to drizzle
over stew
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Preparation
Heat the oil in a large soup pot over medium heat,
add the garlic, and sauté until lightly browned. Add
the calamari, and sauté for 1 minute, then add the mussels,
clams, white wine, tomato sauce, herbs, and 1/3 cup water. Let
the stew simmer slowly until the shellfish have opened and the
tomato sauce has cooked into the wine. Add the monkfish, and
simmer for 4 minutes. Add the scallops, cook for 1 minute, and
then add the shrimp. Once the shrimp have turned pink and firm,
remove the stew from the stove and gently transfer to a large
tureen. To serve, place a piece of garlic bread in the bottom
of each bowl and slowly pour the stew over the bread, trying
not to break the pieces of fish. Garnish with chopped parsley,
drizzle with olive oil, and serve with additional garlic bread.
*Sauce available at the Vinegar Factory, Eli's Manhattan, and
Bed Bath & Beyond. |
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