- Serves 6
- |
- prep time: 15 minutes
- |
- cook time: 40 minutes
Ingredients:
- 2 cups seafood stock
- 1 Bertolli® Marinara Sauce
- 24 clams
- 24 mussels
- 1/2 lb. shrimp
- 2 lb. fish, snapper, halibut or cod
- 1 cup white wine
- 1 cup minced fennel
- 1/4 cup sweet vermouth
- 2 tbs. olive oil
Directions:
1. Wash clams and mussels. Put wine in stockpot, bring wine to a boil and steam clams 5 min. Add mussels and steam 3-5 min. Remove clams and mussels from wine.
2. Strain liquid through a strainer lined with dampened cheesecloth or coffee filter.
3. Heat contents of stockpot and add oil, sauté fennel and then add seafood stock, Bertolli® Marinara, vermouth and add the liquid from mussels and clams. Bring to a boil and simmer 30 min. Add shrimp and cook 3 min.

4. Turn off heat. Stir in fish, mussels and clams and serve with bruschetta (toasted Italian bread).

5. To make bruschetta: brush bread slices with olive oil and grill or bake in oven until golden. Then rub with a clove of garlic as if the bread were sand paper.