Culinary Institute of New Orleans - Zuppa di Pesce alla Gallipolina

Culinary Insitute of New Orleans

Zuppa di Pesce Alla Gallipolina
(Seafood Soup, Gallipoli Style)
Serves 6 - (12 ounce portions)

1 lb. Littleneck Clams (scrubbed)
12 Mussels (debearded & scrubbed)
1 lb. Squid
1/2 lb. Shrimp
2/3 cup Extra Virgin Olive Oil
1 tbsp. Garlic (minced)
1 cup Onion (diced)
1/4 Parsley (minced)
1/8 tsp. Red Pepper Flakes
1/2 cup White Wine
2 cups Water
3 cups Tomatoes (canned, peeled, seeded & diced)
3 tbsp. Tomato Paste
1 tsp. Kosher Salt
1/2 lb. Sea Bass (cut into small pieces)

Méthode:
Cut the squid into 1/4 inch rings. Slit the shrimp down the back to devein. Warm 1/4 cup of oil in a large stock pot (2 gallon). Add the onions and garlic and cook for 3-4 minutes on medium-high heat. Add parsley, red pepper flakes and saute for 1-2 minutes. Add the white wine and simmer to reduce for 3 minutes. Add tomatoes, tomato paste, salt and 2 cups of water. Turn the heat to medium and simmer for 15 minutes. Add clams, mussels and squid. Cook for 4 minutes, then add shrimp and seabass and continue to cook for 6 minutes.