Zuppa Di Mare (seafood Soup)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 garlic cloves, peeled
• 4 anchovies (about 1 ounce)
• 3 tablespoons fresh parsley, chopped divided
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried oregano
• 6 tablespoons extra virgin olive oil, divided
• 8 mussels, cleaned
• 8 littleneck clams, cleaned
• 1 cup dry wine
• 1 1/2 cups vegetable stock or 1 1/2 cups fish stock or 1 1/2 cups chicken stock or 1 1/2 cups clam juice
• 1 cup tomato sauce
• 1 pinch saffron
• 1/2 lb fish fillet, cut into bite sized dice (grouper, swordfish, halibut, snapper)
• 4 sea scallops
• 8 large shrimp, peeled and deveined
• 1/2 lb calamari, cleaned and sliced crosswise into rings

Recipe

• 1 in a food processor, chop garlic and anchovies; add 2 tablespoons parsley, red pepper flakes, oregano and 2 tablespoons olive oil.
• 2 process to form a loose paste (i had to add more of the olive oil - add up to 2 more tablespoons to process).
• 3 in a large saucepan or dutch oven, saute softrito, over medium heat, until the garlic pieces are golden and it sizzles.
• 4 stir in the mussels and clams, tossing to coat in sofrito.
• 5 add wine, increase heat to medium high, and cook until reduced by half.
• 6 stir in stock, tomato sauce, and saffron; return to a simmer.
• 7 add diced fish and cook one minute.
• 8 add scallops, cook one minute.
• 9 add shrimp, cook one minute.
• 10 add squid; taste for seasonings.
• 11 by this time the shells should have opened (sometimes the shellfish, especially the mussels, open before this point and i remove them so they don't get rubbery, then return them at the end), if not cover for a minute or so, until they open; discard any shells that do not open.
• 12 drizzle 2 tablespoons olive oil over soup and garnish with remaining parsley.