This is a fra diavolo with a heartier sugu
Ingredients
- 4 tbsp Olive Oil
- 8 clove garlic minced
- 4 shallots, minced
- 3 cups whole San Marzano Plum Tomatoes, crushed with a potato masher
- 3 cups tomato puree
- 1 can tomato paste
- 2 tbsp crushed red pepper ( for medium heat)
- 2 tbsp Chopped Parsely
- 2 tbsp Chopped Basil
- 3 pound mussels scrubbed
- 1 pound scallops
- 2 pounds cod or haddock
- 1 cup red wine
- Pepper
- 1/2 clam broth
Instructions
- Sautee garlic, pepper flakes and shallots until translucent
- Add 1/2 cup red wine and reduce by 2/3
- Add crushed tomatoes, puree and paste and bring to a simmer
- Add parsley and basil
- Add remaining red wine
- Simmer for 20 - 30 minutes on low
- In a separate sautee pan, add the scallops with their juice, clam broth, if needed and haddock
- Cover and cook on high for 3 minutes until mussels start to open
- Spoon remaining tomato sauce over the seafood
- Let combine
- Service with fresh pasta , parsely and a dash of reggiano parmigiano
