NOTE: The seafood can be substituted with whatever options you can access, including hunks of fresh-caught Gulf fish. I love using garden-fresh tomatoes in this recipe rather than the jarred variety. To make sure you get all the juice needed to make the broth, pulse 4 large and cored tomatoes in a food processor.
Ingredients
- 1 tablespoon butter
- 1 small clove garlic, minced
- 1 cup fresh breadcrumbs
- 1 tablespoon chopped fresh herbs, such as oregano and tarragon
- Salt and pepper, to taste
- 3 tablespoons extra virgin olive oil
- 1 yellow onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1½ cups dry white wine
- 2 tablespoons brandy
- 2 large cloves garlic, minced
- 1 teaspoon sweet paprika
- Pinch saffron threads, crumbled
- Pinch red pepper flakes
- 1 bay leaf
- 4 cups finely chopped tomatoes, with juice (see note)
- 2 teaspoons honey or sugar
- 1½ pounds little neck clams, scrubbed
- ½ pound mussels, scrubbed and debearded
- ½ pound large scallops, tendons removed
- ½ pound extra-large shrimp
- Seasoned breadcrumbs
- Fresh lemon juice, to taste
- 1 zucchini, shaved into ribbons
- Herbs, for serving
Preparation
Melt butter in a medium skillet over medium-low heat. Add garlic and breadcrumbs and stir until toasted and golden, about 5 minutes. Stir in herbs and season with salt and pepper.
Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper. Cook until soft and onion is golden, about 10 minutes. Add wine and bring to a simmer for 5 minutes. Add brandy, garlic, paprika, saffron, red pepper flakes, and bay leaf. Simmer for 2 minutes. Add tomatoes and honey and bring to a simmer, stirring, until slightly reduced, about 10 minutes.
Increase heat to high and add clams. Cover, and cook until a few clams begin to open, about 5 minutes. Add mussels and scallops, cover, and cook for 3 minutes. Add shrimp, cover, and continue to cook until the shrimp are cooked through, and the clams and mussels have opened, about 2 minutes. Discard any unopened clams and mussels.
To serve, remove bay leaf and season to taste with lemon juice, salt, and pepper. Top each serving with herbed bread-crumbs, zucchini, and herbs.
