Zuppa Di Pesce Fra Di Avolo Recipe - Allrecipes.com
Zuppa Di Pesce Fra Di Avolo Recipe

Zuppa Di Pesce Fra Di Avolo

Recipe by  

"An Italian favorite, best with a nice red wine and Frank Sinatra playing in the background."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 10 mins

    1 hr 40 mins


  1. Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.
  2. Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes. Remove shellfish and rinse with hot water.
  3. Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil. Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.
  4. About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking. Serve seafood and sauce over pasta.
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Reviews More Reviews

Apr 12, 2013

Excellent recipe! Made this for 4, left out the scallops and littlenecks just because we didn't have any. Otherwise, we followed the recipe as written and it came out with great results. This is the kind of recipe that you can vary slightly to adapt to your needs and taste. We substituted the water with the juice of the chopped clams. This added to the flavor. Thanks for a great recipe. Will make again.

Mar 25, 2013

This was an excellent dish.


8 Ratings

Jun 04, 2013

tried this recipie and wow!!!! thats all i can say. i couldnt believe i made something that tasted so so good. easy to make and delicious!!!!! nothing to tweak. make it exactly as it says! definately my favorite

Jan 05, 2015

Used a pound of mussels, a pound of littlenecks, pound of shrimp, a pound and a half of calamari, and maybe ten scallops (weren't high quality so i didn't want that sharp taste to get in the dish). Doubled the garlic and spices because too tomato-y without it. Put a bay leaf in too. Also used fresh basil and garlic and oh my god did my house smell amazing. Warning: don't cook the shrimp and calamari together, calamari cooks much faster than shrimp and you will be left with overcooked calamari. Next time I will boil the shrimp and use the stock from that instead of the water. I cooked my clams and mussels before hand but according to my friend if i had just put them in there when it was boiling and closed the lid they would have opened right up....might have given a better flavor to the dish because I tasted the water from the boiling of the clams and mussels and it was briney-deliciousness. Overall it was great! Just tweet it to your families tastes. Made for a bunch of people and it was a hit!

Aug 19, 2014

OMG. Just as good as our local restaurant. I halved the recipe, but kept the tomato sauce the same, to have enough to submerge all the seafood otherwise the mussels and clams kind of sat on top and didn't "simmer". Other than that, I wouldn't change a thing. My picky 15 year old daughter ate 3 helpings, then went back for more calamari. Delicious!!!

Jun 21, 2015


Nov 16, 2014

This is a delicious and hearty dish . I served with an appetizer of chopped salad served in endive shoots.. Crusty sourdough and a great bottle Cabernet Sauvignon .

Jul 21, 2013

My husband had a taste for this so we to the store picked up a few things and we started cooking. We didn't have the calamari rings and we added a bit more garlic and a splash of wine when cooking the shrimp and scallops. We also had an Old Bay seasoning bag so we used that when cooking the clams and mussles. It was so good. Even the kids devoured it! We'll be making this again!


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  • Calories
  • 775 kcal
  • 39%
  • Carbohydrates
  • 80.5 g
  • 26%
  • Cholesterol
  • 329 mg
  • 110%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 72 g
  • 144%
  • Sodium
  • 957 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Charles Anthony
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