Zuppa di Scoglio

Zuppa di Scoglio


6 to 8 Servings

Ingredients

Broth
1 25 oz jar Cucina Antica Puttanesca Sauce
1 teaspoon crushed red pepper flakes
1¼ cup dry white wine
2 8-oz. bottles clam juice
2 bay leaves
8 cups water 
Kosher salt and freshly ground black pepper


Soup
2 tablespoons Cucina Antica Olive Oil
1 medium onion, chopped
3 cloves garlic cloves, thinly sliced
2 lb any mix of mussels (debearded), clams, or cockles, scrubbed
1 lb firm skinless white fish fillets (such as flounder), cut into 1” pieces
¼ cup (½ stick) unsalted butter, cut into ½” cubes
Kosher salt and freshly ground black pepper
Flat-leaf parsley leaves (for serving)
Toasted country bread, rubbed with garlic and olive oil (for serving)

Preparation
Broth:
Combine Puttanesca. Wine, clam juice, bayleaves, and 8 cups water in large, heavy saucepan; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld, 10– 15 minutes more. Discard parsley sprigs and bay leaves.
DO AHEAD: Broth can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.



Leave a comment

Comments will be approved before showing up.


Also in Recipes

Fried Ravioli
Fried Ravioli

Dip your Fried Ravioli in our Marinara sauce for a unique twist to your usual pasta night.

Read More

Italian Mac & Cheese
Italian Mac & Cheese

Try our Marinara sauce in this Italian Mac & Cheese recipe! It's perfect for any type of pasta in your pantry if you're looking to get creative.

Read More

Keto Meatloaf Muffins
Keto Meatloaf Muffins

We have more than just pasta sauces! Our Organic Ketchup is a well-kept secret from our award-winning Cucina Antica® line. Try it with this Keto-friendly Meatloaf Muffin recipe!

Read More