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Entree
Italian
16 servings
5 minutes
25 minutes
4 pounds mixed shellfish (shrimp, clams, mussels, scallops, and squid)
2 tablespoons olive oil (Pasolivo Meyer Lemon Olive Oil)
1 tablespoon shallots, minced
1 organic yellow onion, quartered
2 organic carrots, roughly chopped
2 organic celery, roughly chopped
1 quart chicken stock
1 cup white wine
1 tablespoon peppercorn
1 bay leaf
2 sprigs thyme
1 tablespoon Italian parsley, chopped
1/2 Meyer lemon
Thoroughly clean shellfish under cold running water. Discard any that are open or bad smelling.
Heat olive oil in a sauté pan, quickly sauté shallots, onion, carrot and celery. Place into a Dutch oven. Add stock and wine, bring to a boil, add shellfish and herbs, simmer until clams and mussels are open and shrimp is pink.
Discard any shellfish that haven't fully opened.
Ladle fish into bowls or serve over pasta. Garnish with parsley, a squeeze of lemon juice and a drizzle of olive oil.
