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Marinara Sauce

Made with
Marinara Sauce

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  • Serves 6
  • |
  • prep time: 15 minute(s)
  • |
  • cook time: 40 minute(s)
1 cup dry white wine OR chicken broth
24 clams, well scrubbed
24 mussels, well scrubbed
2 Tbsp. Bertolli® Classico™ Olive Oil
1 cup finely chopped fennel
1/4 cup dry vermouth
2 cups seafood stock or clam broth
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1/2 lb. uncooked large shrimp, peeled and deveined
2- lb. red snapper, halibut or cod fillet, cut into bite-size pieces

  • Bring wine to a boil over high heat in 8-quart stockpot. Stir in clams and cook covered 5 minutes. Add mussels and cook covered 5 minutes or until shells open. Remove clams and mussels; strain liquid. Discard any unopened shells. Set aside clams, mussels and reserve liquid.
  • Heat olive oil in same stockpot over medium-high heat and cook fennel, stirring occasionally, 3 minutes. Stir in vermouth and cook 1 minute. Stir in reserved liquid, stock and Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 30 minutes.
  • Stir in shrimp and cook 3 minutes. Stir in snapper and cook 1 minute or until shrimp turn pink and snapper flakes with a fork. Return mussels and clams to stockpot; heat through. Serve, if desired, with bruschetta or crusty Italian bread.

TIP: Arrange coffee filter in strainer if you don't have a fine strainer.

TIP: To make Bruschetta, slice a bauguette, brush with olive oil and grill or bake until golden, then rub with a clove of garlic.