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Italian Mixed Seafood Soup
- 2 dozen live clams
- 2 dozen mussels, preferably live, or 24 shelled frozen mussels, defrosted
- 2 tablespoons extra virgin olive oil
- 1 large red onion, finely chopped
- 2 garlic cloves, minced
- ½ cup chopped flat-leaf parsley
- ½ cup dry white wine
- 2 cups chopped fresh peeled, seeded plum tomatoes with their juices, or 1½ cups canned plum tomatoes, with their juices
- 2 pounds cleaned medium squid, cut into ½-inch rings
- Salt and freshly ground black pepper
- ½ teaspoon red pepper flakes
- 12 medium shrimp, peeled and deveined
- 12 large sea scallops
Directions:View on Cookstr
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