Posted in Seafood, Recipes, Italian, Soups, Poultry, Meat, Grilling, Vegetarian, Salads on March 10, 2012

Serves 4

4 cloves of Garlic, Chopped

1 stalk of Celery, finely minced

1 small Onion, finely chopped

2 Tbsp of Fresh Parsley, chopped

2 Tbsp of Olive Oil

Pinch of Hot Pepper Flakes

1 Cup of White Wine

15 oz can of Crushed Tomatoes

3 Cups of Fish Stock

1 pound of Mussels, cleaned

1 pound of Clams, cleaned

1 pound of Shrimp, peeled and deveined

6 Scallops, cut in quarters

Salt and Pepper to taste


1) Add the oil in a large soup pot and preheat over medium high heat. Add the chopped onion, garlic, celery, hot pepper flakes and parsley, season with salt and pepper and cook for about 3 to 4 minutes or until the veggies begin to cook down.

2) Add the white wine and let it cook for a minute. Add the crushed tomatoes and the fish stock. Let the mixture come up to a boil and cook for about 10 minutes, season with alt and pepper.

3) Add the seafood and cover with a lid, cook for about 5 to 10 minutes or until all the shellfish has opened and the shrimp and scallops are firm.

4) Finish with a bit more fresh chopped parsley and enjoy!

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Tags: Seafood, shrimp, scallops, mussels, muscels, muscles, squid, octopus, Cooking, Recipes, Recipe, italian, Stew, Soup, food, Kitchen, cook, Restaurant, chicken, bbq, meat, Dinner, Cuisine, Vegetarian, Sauce, salad, healthy, Foods, Beef, pasta, rice, eating, chippino, chipino, Laura Vitale