Italian Seafood Boil
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
50
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1
Bay Leaf1 large
Rosemary (fresh sprig)2 tbsps
Olive Oil3 large
Shallot (chopped)1.25 cups
White Wine (dry)1 cup
Tomato Paste8 small
Clam (littleneck, scrubbed)1
Salt1 cup
MayonnaiseDirections:
1
Wrap the bay leaf, rosemary, and fennel seeds in a cheesecloth bag
2
Set the sachet aside
3
Heat the oil in a very large pot over medium heat
4
Add the chopped fennel and shallots and saute until the fennel is tender, about 6 minutes
5
Season with salt and pepper
6
Add the tomatoes with their juices, the wine and fish broth
7
Stir in the tomato paste
8
Add the sachet
9
Bring to a boil
10
Reduce the heat to medium-low
11
Cover and simmer until the flavors blend, about 10 minutes
12
Add the clams to the cooking liquid
13
Cover and cook until the clams open, about 6-8 minutes (discard any clams that do not open)
14
Using tongs, transfer the clams to a bowl
15
Repeat with the mussels
16
Add the potatoes to the cooking liquid and simmer until they are almost tender, about 10 minutes
17
Add the fish, shrimp, and corn
18
Simmer until the fish and shrimp are just cooked through, and the corn is heated through, about 5 minutes
19
Return the clams and mussels to the soup
20
Stir in the parsley
21
Season the soup to taste with salt and pepper
22
Ladle the soup into bowls and serve with the Garlic Toasts with Red Pepper Aioli
23
Aioli: To make the garlic bread: Preheat the oven to 400 degrees F
24
Drizzle the oil over the bread slices
25
Arrange the bread on a baking sheet
26
Sprinkle with salt and pepper
27
Bake until the bread is crisp and golden, about 5 minutes
28
Immediately rub the garlic cloves over the hot toasts
29
To make the aioli: Finely chop the garlic in the food processor
30
Add the peppers and blend until almost smooth
31
Blend in the mayonnaise
32
With the machine running, blend in the oil
33
Season the aioli, to taste, with salt and pepper
34
Transfer the aioli to a small bowl
35
(The aioli can be made 2 days ahead
36
Cover and refrigerate
37
) Spread the aioli over the toasts and serve