Zuppa di Pesce Napoletana

Name: Zuppa di Pesce Napoletana
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Cuisine: Italian
Ingredients: 3 tablespoons extra-virgin olive oil; 2 blue crabs, halved and cleaned; 4 (28-ounce) cans crushed San Marzano tomatoes; 1 bunch fresh basil, stems removed; 1 bunch fresh flat-leaf parsley, stems removed; 2 garlic cloves, thinly sliced; 10 slipper lobster tails, cut lengthwise in half but not separated, or 1 (2- to 4-ounce) lobster tail; 10 slipper lobster tails, cut lengthwise in half but not separated, or 1 (2- to 4-ounce) lobster tail; ½ pound calamari, bodies thinly sliced into rings, tentacles halved if large; ½ pound salt cod, soaked for 3 days (water changed occasionally), trimmed and cut into 4-inch chunks; ½ pound salt cod, soaked for 3 days (water changed occasionally), trimmed and cut into 4-inch chunks; 1 pound sea bass filets, trimmed and cut into 3- to 4-inch pieces; ½ teaspoon crushed red pepper; 20 cockles, scrubbed; 20 mussels, scrubbed and beards removed; ½ pound extra-large wild shrimp (U26s), peeled and deveined; ½ pound extra-large wild shrimp (U26s), peeled and deveined; ½ pound bay scallops; ¼ pound scungilli, cleaned, trimmed and thinly sliced; Kosher salt; Pinch coarse black pepper; 16 ounces linguine; Lemon Herb Butter (recipe follows); 1 loaf crusty sourdough, cut into 10 slices

Preparation info

Makes
10
servings

Difficulty
Easy
Ready in
3 hr

Appears in

Les Dames d'Escoffier New York Cookbook

By Silvia Baldini and Sharon Franke

Published 2023

About

When I was growing up, Christmas was a particularly fun time, as my grandfather bought live eels and kept them in our bathtub filled with water until it was time to start cooking the fish courses for Christmas Eve. All of the kids would take turns learning how to pick up a live eel behind the gills without getting bit. After an antipasto of fried smelts, sea bass, shrimp, cod and frutti di mare (a cold fish salad), he showed us how to gut, skin and debone the eels and then season and

Ingredients

Europe
Americas
Italy
United States
New York
Soup
Fish course
Pescatarian

Ingredients

Method