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Cuttlefish, Mussels, and Clam Soup

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(Recipe ID: 475)

Serves 8

Preparation time: 45 minutes; Cook time: 90 minutes

Source: Vito De Carolis

Flavors of Italy with flavors of the sea.  If Cuttlefish is not readily available, ask you seafood market to make a special order.  Do not overcook.

Ingredients

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  • 4 pounds Cuttlefish, cleaned, scored, and cut into 1/2 inch wide strips
  • 2 pounds Clams
  • 2 pounds Mussels
  • 1 cup Fish stock
  • 1 pound Cannellini/Italian kidney beans, boiled
  • 8 tablespoons Onions, coarsely chopped
  • 1 tablespoon Dry white wine
  • 5 tablespoons Extra Virgin Olive Oil, divided *
  • 2 pints Water
  • 3 Garlic cloves
  • 1 tablespoon Parlsey, chopped
  • Fine sea salt and black peppercorn; freshly ground to taste *
  • 8 Toasted, slices of bread

Instructions

  1.  In a small saucepan, sauté over a very low heat onion, and 4 tablespoons Extra Virgin Olive Oil for 45 minutes, stirring occasionally. 
  2. Process with a blender to obtain an onion purée.
  3. In a covered pot; steam clams, and mussels in the stock until they open.
  4. Discard any unopened shells.
  5. Decant and strain the broth through a filter or cheesecloth and reserve.
  6. Pick clams and mussels meat from the shells; set aside.
  7. In a large frying pan sauté cuttlefish strips for 5 minutes with garlic and 1 tablespoon Extra Virgin Olive Oil, add wine and cook over medium heat for 15 minutes more.
  8. Stir occasionally.
  9. Remove garlic cloves and set aside.
  10. In a large saucepan combine water, reserved shellfish broth, and onion purée; cook over medium heat for 10 minutes.
  11. Add cuttlefish strips, and cover with lid and cook 30 minutes more.
  12. Add beans, clams, and mussels and cook 5 minutes longer.
  13. Adjust with salt and peppercorn to taste, and sprinkle with parsley.
  14. Place 1 toasted bread slice in each soup bowl and pour the soup on top of the bread.
  15. Serve immediately.
     

Buy Ingredients

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Cooking/All Purpose Olive Oil
Italian Black Pepper

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