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How to Make Zuppa Di Pesce Fra Di Avolo - A Step-by-Step Guide

Zuppa di Pesce Fra Diavolo, also known as Italian seafood stew with spicy tomato broth, is a classic dish that originated in southern Italy. The name "Fra Diavolo" translates to "Brother Devil," and it refers to the spicy kick that this dish is known for. This hearty and flavorful seafood stew is a staple in many Italian coastal regions, where fresh seafood is abundant, and it's often served as a special occasion dish.

The key to a delicious Zuppa di Pesce Fra Diavolo is using the fre...

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Ingredients

  • 3 tablespoons olive oil
  • 2 pounds sea scallops
  • 2 pounds large shrimp, peeled and deveined
  • 1 pound calamari rings
  • 24 mussels, cleaned and debearded
  • 24 littleneck clams, scrubbed and rinsed
  • 3 (14.5 ounce) cans crushed tomatoes
  • 1 cup water
  • 2 (6.5 ounce) cans chopped clams
  • ¼ cup olive oil
  • 1 small yellow onion, chopped
  • 2 tablespoons red pepper flakes
  • 1 tablespoon chopped garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 2 (16 ounce) packages linguine pasta

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 40 mins
  • Servings: 10

  • Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.
  • Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes. Remove shellfish and rinse with hot water.
  • Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil. Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.
  • About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking. Serve seafood and sauce over pasta.

    • Nutrition

    775 cal.

    • Total Fat: 17g
    • Saturated Fat: 3g
    • Cholesterol: 330mg
    • Sodium: 957mg
    • Total Carbohydrate: 81g
    • Dietary Fiber: 7g
    • Total Sugars: 1g
    • Protein: 72g
    • Vitamin C: 34mg
    • Calcium: 259mg
    • Iron: 29mg
    • Potassium: 1578mg

    Categories

    Seafood recipes
    Soup recipes
    Italian recipes
    Spicy recipes
    Main recipes