Name: Shellfish Stew alla Tarantina
Cuisine: International
Ingredients: 2 pounds mussels, scrubbed and debearded; 1 pound large shrimp, U-15 size, peeled and deveined; 1 pound calamari, cleaned of skin, ink sac and beak; 1 pound small clams or cockles, scrubbed and drained; 12 oysters, shucked, with liquid reserved; 6 tablespoons virgin olive oil; 1 medium red onion, chopped into 1/4-inch dice; 1 red bell pepper, seeded and cored, chopped into 1/4-inch dice; 1 yellow bell pepper, seeded and cored, chopped into 1/4-inch dice; 2 tablespoons freshly chopped thyme leaves; 1 cup dry white wine; 1 cup basic tomato sauce; 4 slices rustic bread, toasted until hard

Ingredients

2 pounds mussels, scrubbed and debearded

1 pound large shrimp, U-15 size, peeled and deveined

1 pound calamari, cleaned of skin, ink sac and beak

1 pound small clams or cockles, scrubbed and drained

12 oysters, shucked, with liquid reserved

6 tablespoons virgin olive oil

1 medium red onion, chopped into 1/4-inch dice

1 red bell pepper, seeded and cored, chopped into 1/4-inch dice

1 yellow bell pepper, seeded and cored, chopped into 1/4-inch dice

Shellfish Stew alla Tarantina

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