Shellfish En Brodo
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
6
- Ingredients
- 2 Tbsps good-quality olive oil
- 5 cloves garlic cloves (peeled and minced)
- 1 bay leaf
- 1 tsp dried crushed red pepper flakes
- 1 cup dry white wine
- 3 cups canned Diced tomatoes
- 4 Tbsps Tomato paste
- 1 pinch Sea salt
- 1 pinch freshly ground Black pepper
- 8 cups small little neck clam (scrubbed)
- 4 ½ cups mussels (scrubbed and debearded)
- 3 cups large shrimp (peeled and deveined)
- 16 ozs cleaned, small Squid (bodies cut into 1/2-inch rings; tentacles left whole)
- 1 handful microgreen (for garnish)
- warm, crusty Bread (to serve)
Preparation steps
1.
Heat the oil in a large heavy bottomed pot, set over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is fragrant and tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes and tomato paste, season to taste with salt and pepper; bring to a gentle simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 to 10 minutes. Stir in the clams; cover and cook for 2 minutes. Stir in the mussels; cover and cook until the clams and mussels open, about 5 additional minutes.
2.
Using a tongs, transfer the opened shellfish to serving bowls (discarding any clams or mussels that do not open). Add the shrimp and squid to the simmering tomato broth. Simmer until the shrimp and squid are just cooked through, about 2 to 3 minutes. Divide the shrimp, squid and tomato broth among the bowls.
3.
Sprinkle with fresh micro greens and serve with the warm crusty bread.
