As a rule in our house, Matt and I decided that instead of spending money on each other’s birthdays on fancy presents, that our cooking skills be put to the test and we cook for one another. While both of us will end up in the kitchen, I love the idea that the other has to help bring this meal to fruition. It has made celebrating our birthday a much more delicious venture and a great gift idea!
In fact, we try to adhere to this rule for most holidays/special occasions. (Although I am fairly certain Matt will not always adhere to that rule and has gotten me something a little extra to go with my nice meal. He’s sweet like that.)
Last year for my 31st, I requested a steak (any cut as long as it was nicely marbled upon purchase), homemade macaroni and cheese, and oven-roasted brussel sprouts. I don’t think I need to say that my loving husband delivered a fantastic meal! For his 34th, he asked me for a seafood dish, to which I came up with Zuppa di Pesce. (And to those of you who don’t know what that is, it’s seafood in a nice tomato broth….any seafood you choose to put in there. Or, you know, that fish soup.) Add in homemade pasta and a nice loaf of crusty French bread, Matt was in seafood heaven.
(And after this past weekend, where Matt’s mom also got to experience the awesomeness of our Zuppa di Pesce, I’d say it’s time this recipe was shared!)
Since then, the need to continue perfecting our Zuppa di Pesce became a bit of a game. We tried different combinations of seafood. Sometimes there would be clams, other times bay scallops, maybe even a couple nice pieces of cod would make it in there, complete with the staple of shrimp at the ready. To be honest, I don’t think we have made this dish the same way twice, but that’s the beauty of a giant mixed seafood dish–you can always play with the combination depending on what’s on sale!
Also, remembering how I have talked about stock…why not a seafood stock? Trust me, it’s super easy to make and you can do it with the one thing that most of us dislike when we have to peel shrimp….the shells! Since Matt and I always buy raw frozen shrimp, when it comes time to defrost and peel for the meal we’re using it in, I save the shells in a Ziploc bag and once I accumulate a HUGE bag of them, in they go to a pot of boiling water for 20-30 minutes, allow it to cool, then strain into a Tupperware container and voila–stock!
If you don’t have stock, use clam juice or even fresh clams and mussels in the recipe; adding something with those briny, salty juices of the sea will make the dish, I promise!
Also, cooking with wine is key! If you don’t have a lot of stock or clam juice available, add a little extra white wine instead.
For this version of the recipe, I figured adding the whole gambit of seafood would help. You can always add or take away with the seafood. Just be sure to have some fun with it. (i.e., calamari, sea scallops, prawns, flounder, etc.–get creative!)
When cooking is your gift, it’s always nice to share it with those dear to you. Because instead of trinkets throughout the years, you get these wonderful memories of delicious dishes and the moments that accompany the meal.
Enjoy (with love).
~ Jenny V
Matt and Jenn’s Zuppa di Pesce
1 lb. uncooked shrimp, peeled and deveined
1 lb. mussels, cleaned and de-bearded
1 dozen clams, cleaned
1 lb. bay scallops, rinsed
1 28 oz. can tomato sauce or crushed tomatoes
2 cups white wine
2-3 cups seafood stock (or clam juice)
1 medium onion, diced
2 tablespoons minced garlic
1-2 teaspoons Salt
1-2 teaspoons Pepper
1 tablespoon Italian Seasoning
1/2 teaspoon of Crushed Red Pepper
1) In large cast-iron pot or large stock pot on medium-high heat, add olive oil to lightly coat bottom, then add diced onion. Once onion starts to soften, add in minced garlic. Cook both until softened and aromatics are released, probably about 5 minutes at most.
2) Add in cooking wine and bring pot up to medium-high heat to allow alcohol to cook out, roughly 10 minutes. Next, add in almost all of the seafood stock, can of tomato sauce, and seasonings. (To get the residual tomato sauce out of the can, use the reserved stock by pouring it in and swishing it around in the can, then pour into the pot.) Allow mixture time to meld and cook, about 15-20 minutes. (Note: if you’re making pasta, start the water around this step, probably about mid-way.)
3) Put in clams and mussels first as they will need the most time to cook and open up. When clams and mussels look like they’re starting to open up, add in shrimp and scallops to cook the last few minutes. Once shrimp is cooked through, serve with pasta, really good crusty bread, or both.