We are awash in seafood ‘round these parts. Luckily we’re also awash in talented chefs who know just what to do with it. Chef David Cavilla of Sportello gives it the Italian treatment in this recipe for Frutti di Mare, which incorporates mussels, clams, calamari and the whitefish of your choosing. Be sure to buy a baguette or any type of crusty bread to soak up the delicious fennel-flavored broth – or should we say brodo.
- 8 ounces mussels, scrubbed
- 12 littleneck clams, scrubbed
- 8 ounces fresh whitefish cut into 1-inch cubes, (a fish like cod, haddock or hake works well)
- 4 ounces calamari, cleaned, sliced into thin rings
- 1 cup thinly shaved fennel bulb
- 1 tablespoon fresh garlic, minced
- 1/4 cup clam juice
- 1/4 cup white wine
- 1 tablespoon butter
- Sea salt to taste
- 1 tablespoon chopped parsley
- Pinch chili flakes
- Heat the butter in a large saucepan or stockpot, over medium heat. Add the garlic and chili and cook for 20 seconds.
- Add the clams, mussels, whitefish, white wine, and the clam juice. Cover the pot and cook until the clams start to open and the fish is about 75% cooked throughout.
- Add the shaved fennel and calamari, cover the pot until the calamari is just cooked, about 30 seconds.
- Turn off the heat, sprinkle with parsley, and toss well.
- Serve immediately with a slice of toasted and buttered baguette that has been rubbed with a garlic clove.