Zuppa di Pesce

Servings: 3-4

Prep Time: 15 Minutes

Cooking Time: 20 Minutes

Zuppa di Pesce is a staple in the Italian kitchen. This is a simple but excellent recipe for you and your family to enjoy. Mangia!

1 tbsp fresh garlic, chopped

red pepper flakes (optional)

2 oz olive oil

2 cups marinara

4 oz basil

1 oz parsley

splash of white wine

1/4 cup chicken broth

salt & pepper to taste

12 clams

12 mussels

12 jumbo shrimp

1/2 lb scallops

1/4 lb calamari

1 lb linguini or toast points (optional)

Heat a large pan on medium heat. Add olive oil, garlic, red pepper flakes, and basil. Once the garlic is slightly golden (about a minute or so), add all seafood to the pan. Follow up with a splash of white wine, then add marinara, chicken broth, and salt and pepper to taste.

Cover the pan with a lid and cook for 8-10 minutes on medium heat, stirring every few minutes. TIP: Once clams and mussels open, your dish is ready to serve!

If you've decided to use pasta in this recipe, cook 1 lb as instructed on the package. Once ready, add pasta to a serving bowl and pour your Zuppa di Pesce over and garnish with parsley, or serve with toasted bread or garlic bread.

Oggi Echavarria is the Owner and Executive Chef at Cork & Crust, Harrington Park; Augie's Trattoria, Harrington Park; Fig & Tomato, Hillsdale; Bonita by The River, Edgewater.

"Born and raised in Hoboken, I started cooking at a very young age. I enjoy cooking for people and watching them appreciate a good quality meal. I've worked very hard to be where I am today, and I am a firm believer that success is available to anyone willing to work for it!"