Cooking Instructions
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Step 1
Take the
Assorted Seafood (2.5 lb)
out of the fridge.
Step 2
Julienne the
Onion (1)
.
Step 3
Roughly chop the
Sausages (2)
.
Step 4
Saute onion, sausage and
Anchovy Fillets (5)
in
Extra-Virgin Olive Oil (1/3 cup)
.
Step 5
Finely slice the
Chili Pepper (1)
.
Step 6
When the onions are translucent and the anchovies have desintegrated, add
White Wine (2 cups)
,
Clam Juice (2 cups)
, finely sliced chili and
Water (6 cups)
. Bring to a simmer.
Step 7
Cube the
Potatoes (2)
.
Step 8
Add cubed potato, simmer until potatoes are nearly soft, add
Tomato Paste (1/2 cup)
,
Garlic Paste (1 Tbsp)
,
Dried Thyme (1 Tbsp)
,
Dried Oregano (1 Tbsp)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 9
Chop the
Tomatoes (2 1/2 cups)
.
Step 10
Add chopped tomatoes with their juices.
Step 11
Drain the
Canned Cannellini White Kidney Beans (2 1/4 cups)
, and add to the pot. Bring back to a simmer.
Step 12
Chop the
Fresh Cilantro (2 Tbsp)
.
Step 13
Add the seafood, simmer for 1 minute, then remove from heat. Add chopped cilantro and adjust seasoning if needed. Serve with
Rustic Bread (to taste)
and enjoy!
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