Baby Zuppa di Pesce

• From: National Fisheries Institute

Ingredients

• 8 jumbo (U/15) shrimp

• 8 colossal (U/10) dry scallops

• 8 oz calamari (squid), cleaned and sliced

• 20 littleneck clams (mussels may be substituted or added for variation)

• 2 4 oz lobster tails, cut in half

• 2 oz olive oil

• 4 oz dry white wine

• 4 garlic cloves minced

• 8 oz imported canned plum tomatoes (crushed by hand)

• 12 torn fresh basil leaves

• 16 oz shrimp stock (clam juice or seafood stock can be substituted)

• 1/4 tsp dried oregano

• 1/8 tsp crushed fennel seeds

• 1/4 tsp crushed chili flakes

• salt and pepper to taste

• 8 slices grilled crusty French or Italian bread rubbed with garlic

Brimming with fresh seafood, this dish yields an herb-infused broth ideal for soaking up with a thick slice of crusty bread.

Directions

• In a medium sized heavy bottom sauce pan heat olive oil, garlic, fennel, chili flakes slowly until garlic in lightly toasted. Add tomatoes and simmer 1 minute increasing the heat to high. Stir in basil, oregano, wine and clams and simmer 2 minutes covered. Season remaining seafood with salt and pepper. Add shrimp stock to pan and return to simmer. Add remaining seafood and simmer an additional 2 ½ to 3 minutes or until cooked through (be careful not to overcook!).
• To serve: Divide seafood and broth into 4 medium sized pasta bowls and serve with 2 slices grilled bread.