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FOR 4 ...


1 bottle of clam juice or clam stock from the clams that you have simmered

4 cloves of garlic minced

1 pound fresh mussels

1 pound cherry stone clams

2 tblsp olive oil

1 onion finely chopped

a half pound squid cleaned and cut into half inch rings or arcs

a third cup red wine vinegar

1 twenty eight ounce can  of plum tomatoes drained and chopped

2 pounds of monkfish skinned and cut into 1 and a half inch chunks

... can use halibut however, it is alot drier ... or seabass which is not as firm ...


1 pound large prawns peeled and deveined

2 tblsps fine dried Italian bread crumbs

salt and pep to taste

4 tblsps of fresh parsley


1. in a large pot bring clam juice and garlic to a simmer.

2. add mussels and clams to cook uncovered 3 to 5 mins.

3. remove shellfish or mullusks from the pot discarding any that have not opened

4. Using a fine mesh, lined cheese cloth, strain both in bowl and set aside

5. clean pot

6. add 1 tblsp of olive oil and hear over medium low flame, the oniobn, 2 more cloves of garlic and cook stirring until tender, 5 mins.


7. Increase heat to high, add the squid and cook until squid turns opaque, about 1 minute,


8. add wine vinegar and cook until liquid has been replaced by half 7 mins.


9. add tomatoes and reserved mussel broth.


10. reduce heat to low and cover and simmer until squid is tender, 20mins.


11. before serving, add monkfish or angler as called in the UK and add to the simmering stew and cook covered just until fish is p[aque 5 mins. and then add the prawns and heat through for 2 to 3 minutes.


12. with a slotted spoon, remove the solids to a bowl and cover and keep warm.


13. stir and add 3 tblsps of chopped parsley  and breadcrumbs sprinkle

and the remaining olive oil 1 tblsp and salt and pepper to taste. Simmer the sauce until it thickens to the consistency of heavy cream. ADJUST the seasoning and return the seafood mixture to sauce and serve immediately over a portion of Linguini if you wish ...

Follow directions on box of Linguini.


Serve with Italiana bread and Prosecco and serve in soup bowls ... with a plate for the shells ...