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Italian Seafood Boil

4.9(24)

by Giada De Laurentiis·published 2016-11-15

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ItalianMain Dish

Servings

6 servings

Total time

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Calories / serving

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Ingredients (28)

serves

1 bay leafbay-leaf
1 large fresh rosemary sprigrosemary
1 tablespoon fennel seeds, coarsely crushedfennel-seed
3 tablespoons olive oilolive-oil
1 fennel bulb, choppedfennel
3 large shallots, choppedshallot
1 (28-ounce) can diced tomatoes in juicetomato
1 1/4 cups dry white winewhite-wine
3 cups fish broth or bottled clam juice
1/4 cup tomato pastetomato-paste
8 small littleneck clams, scrubbedclam
1 pound mussels, scrubbed, debeardedmussel
1 russet potato, about 8 ounces, peeled, cut into 3/4-inch cubespotato
1 1/2 pounds assorted firm-fleshed fish filets such as halibut, salmon, or tuna, cut into 1 1/4 inch chunkshalibut
1 pound uncooked large shrimp, peeled, deveinedshrimp
2 corn cobs, quartered crosswisecorn-cob
2 tablespoons chopped fresh Italian parsley leavesparsley
Garlic Toasts with Red Pepper Aioli, recipe followsgarlic
Garlic Bread:garlic-bread
2 tablespoons olive oilolive-oil
12 (1/2-inch thick) slices ciabatta breadbread
Salt and freshly ground black peppersalt-and-pepper
2 garlic clovesgarlic
2 garlic clovesgarlic
1/2 cup roasted red bell peppers, drained, patted drybell-pepper
1/3 cup mayonnaisemayonnaise
2 tablespoons olive oilolive-oil
Salt and freshly ground black peppersalt-and-pepper

Instructions (8 steps)

01Wrap the bay leaf, rosemary, and fennel seeds in a cheesecloth bag. Set the sachet aside. Heat the oil in a very large pot over medium heat. Add the chopped fennel and shallots and saute until the fennel is tender, about 6 minutes. Season with salt and pepper. Add the tomatoes with their juices, the wine and fish broth. Stir in the tomato paste. Add the sachet. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes.
02Add the clams to the cooking liquid. Cover and cook until the clams open, about 6-8 minutes (discard any clams that do not open). Using tongs, transfer the clams to a bowl. Repeat with the mussels. Add the potatoes to the cooking liquid and simmer until they are almost tender, about 10 minutes. Add the fish, shrimp, and corn. Simmer until the fish and shrimp are just cooked through, and the corn is heated through, about 5 minutes. Return the clams and mussels to the soup. Stir in the parsley. Season the soup to taste with salt and pepper.
03Ladle the soup into bowls and serve with the Garlic Toasts with Red Pepper Aioli.
04Aioli:
05To make the garlic bread: Preheat the oven to 400 degrees F.
06Drizzle the oil over the bread slices. Arrange the bread on a baking sheet. Sprinkle with salt and pepper. Bake until the bread is crisp and golden, about 5 minutes. Immediately rub the garlic cloves over the hot toasts.
07To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)
08Spread the aioli over the toasts and serve.

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Not rich — missing servings, total time, or calories.