Yo cup extra virgin olive oil, plus extra to garnish
4 cloves garlic, sliced thin
2 Tbsp chopped fresh oregano
4 scallion stalks, chopped
1 celery stalk, chopped
% tsp chopped red pepper flakes
1 %lb stewedto matoesw, ith juice
1 cup dry white wine
12 musselsc, leaneda ndb eardsr emoved
8 razor clams
8 tiger prawns,s helled,d eveinedh, eadsa ndt ails
4 rock lobster tails or large scampi, cut down the
12 baby squid, cleaned and cut in half
2 tbls chopped flat-leaf parsley
1 lemon,q uarteredt,o garnish
removed
middle
In a large dutch oven (preferably) or skillet, heat the olive oil over
medium high heat.
Add the garlic, oregano, scallions and celery and pepper flakes and
cook until tender, about 6 minutes. Add the tomato wine then bring
mixture to a boil. Add all the seafoodt hen cover.B ring to a boil
then reduce to simmer. Allow the mussels and clams to open.
Seasonw ith salt and pepperi f neededT. op with olive orl drizzle
and chopped parsley. Serve with bread to soak up the broth. Even
though Zuppa di pesce is a soup it's also great over fresh pasta