List of Ingredients
- 1 LB. of mussels, cleaned
- 1 LB. of clams, purged
- 11 OZ. of vermicelli
- 9 OZ. of shrimp
- 4 OZ. of red mullet fillets
- 1 of celery stalk, chopped
- 1 of carrot (about 1/2 cup, chopped)
- 1 of small onion, chopped
- dry white wine
- tomato paste
- fresh wild fennel
- salt
- extra-virgin olive oil
Method
Peel and devein the shrimp tails; rinse the heads and reserve with the shells. Brown the chopped celery, carrots and onions in a drizzle of oil for 2 minutes; add shrimp heads and shells. Cook for a couple of minutes. Add 1/2 glass wine and let evaporate. Add 1 tsp. tomato concentrate and around 1 qt. water. Simmer gently for 40-50 minutes and strain sauce into a large bowl; discard solids.
Add mussels and clams in two separate pots, cover and cook for around 2-3 minutes, until shells open (discard any that do not open). Shell them.
Cut the red mullet fillets into small pieces and sauté in a pan with a little oil for 1-2 minutes. Cook the shrimp tails for 1-2 minutes as well.
Cook the vermicelli in abundant boiling salted water. Drain when cooked to al dente and sauté in a pan with 3/4 cup shrimp sauce. Serve with clams, mussels, red mullet and shrimp. Garnish with wild fennel.