Shellfish Stew Alla Tarantina

Recipe Ingredients

2 lbs	908g / 32oz	Mussels - scrubbed, debearded
1 lb	454g / 16oz	Large shrimp - - (u-15 size), peeled, deveined
1 lb	454g / 16oz	Calamari - cleaned of skin, ink sac and beak
1 lb	454g / 16oz	Small clams or cockles - scrubbed, drained
		Salt - to taste
		Freshly-ground black pepper - to taste
12		Oysters - shucked, and liquid reserved
6 tablespoons	90ml	Virgin olive oil
1 tablespoon	15ml	Red onion - chopped 1/4" dice (medium)
1		Red bell pepper - seeded, cored, chopped 1/4" dice
1		Yellow bell pepper - seeded, cored, chopped 1/4" dice
2 tablespoons	30ml	Freshly-chopped thyme leaves
1 cup	237ml	Dry white wine
1 cup	237ml	Basic tomato sauce - see * note
4		Rustic bread - toasted until hard

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Cut calamari into 1/2-inch rings and check oysters for sand and bits of shell.

In a 4-quart pot, heat olive oil until smoking. Add onion, peppers and thyme leaves and cook until softened but not brown, about 10 minutes. Add wine and tomato sauce and bring to a boil. Add clams, shrimp and mussels and cover. Cook 3 to 4 minutes until clams have all opened. Add calamari and cook 2 minutes until opaque. Season with salt and pepper, add oysters and oyster liquid and simmer 2 to 3 minutes until oysters have tightened around outer edges. Divide shellfish over pieces of bread in 4 bowls, pour in broth and serve.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5666)

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