Friday, March 29, 2013
1 lb. live mussels, cleaned
1 lb. calamari, cleaned and sliced into rings
1/2 lb. shrimp, cleaned with shells removed (save shells)
1/2 lb. cod, chunked
1 can of clams, save the liquid
1 jar of spicy marinara sauce
2 T butter
1 cup of dry white wine
1 medium white onion, diced
3 large cloves of garlic, chopped
1 T crushed red pepper flakes
1/2 T sugar
2 T oil
Chopped flat leaf parsley
Crusty bread, toasted for dipping
Begin by sweating the diced onion in a bit of oil in a large pot over low/medium heat. Add in the crushed red pepper and garlic and continue to cook until soft. About 4-5 minutes. Do not brown the onions/garlic. Season with salt and pepper. Increase heat to high and add in the wine and sugar. Stir well and let simmer for about 4-5 minutes.
Reduce heat to low/medium and add in the sliced calmari at this point.
Add 1 cup water and the clam juice liquid to a small sauce pan and add in the shrimp shells. Simmer on medium heat for about 8 mins.
Strain all of the clam/shrimp shell liquid into your garlic/onions/wine mixture.
Add in the jar of tomato sauce to the large pot and stir.
Heat until bubbling.
Add in the chunks of cod, shrimp, clams, and mussels and butter. Cover and increase heat to high.
Let cook 7-10 mins, stirring once every couple of minutes.
Garnish with chopped flat leaf parsley and serve with crusty bread.