The best thing about this fish soup recipe is that you can sub out any fish that you want with what fish I used. It can be made with just the Scungilli too. A nice slab of any white fish cut in chunks will cook great in the sauce. The fish will cook in the sauce and only takes about five minutes and added right before serving. You can toss the pasta right into the pot or serve it with the sauce on the side.
1/3 Cup Olive Oil
3 Garlic cloves, minced
2 Tbsp. red onion, minced
1 8 Oz. Can Tomato Paste
1 28 Oz. Can San Marzano Tomatoes
1/2 Cup Red Wine
1 tsp. Basil
2 Tbsp. Fresh Parsley, minced
1 tsp. Red Pepper
Salt & Pepper, to taste
1 29 Oz. Can Scungilli
8 Large Scallops
8 Large Shrimps
On medium heat, add Olive Oil to heavy dutch oven or heavy skillet. Toss in onion and sauté for a couple of minutes. Add in Anchovies and break them up with a fork and sauté for a minute. Add Garlic and cook for 2 minutes, stirring. Add in the can of Tomato Paste and continue to stir for about 5 minutes.
Add in the Red Wine and continue stirring to burn off the wine.
Next, add in the can of San Marzano tomatoes and using a fork, break them up a bit. Add Salt and Pepper, Red Pepper, Basil and Red Pepper. Once it comes to a good boil, lower heat to simmer and cover. Stir the ingredients every 10 minutes for about an hour.
Drain the can of scuingilli, saving the liquid. Add about 4 Tablespoons of the liquid to the sauce and stir.
Add in the scallops, shrimp and mussels. Return to a medium low boil until the shrimp and scallops are cooked.
Cook and drain pasta. Toss and serve!
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