Zuppe di Pesce

Ingredients

• 2 tablespoons good-quality olive oil
• 1 pound spicy Italian sausage, loose
• 3 pounds swordfish loin, cut into 8 oz pieces
• 3 cloves of fresh CHRISTOPHER RANCH California Garlic, minced
• 4 shallots, minced
• 2 jalapeños, minced
• 12 ounces peeled diced tomatoes in juice
• 2 dozen littleneck clams
• 2 dozen mussels
• 4 ounces white wine
• 4 ounces shellfish stock
• 2 ounces olive oil
• 3 tablespoons flat leaf parsley, chopped
• 3 tablespoons basil, sliced
• Juice and zest of 1 lemon

Directions

1. Heat olive oil in an enamel cast iron dutch oven over medium heat.
2. Add sausage and brown.
3. Add swordfish and sear for 2 minutes per side.
4. Add garlic, shallot and jalapeño and sweat for 1 minute.
5. Deglaze with wine and stock and bring to simmer.
6. Add tomatoes, clams and mussels and bring to simmer.
7. Cover and let cook for 5 minutes.
8. Add the juice of 1 lemon and the zest.
9. Remove from heat, add the herbs and serve right from the Dutch oven with Crostini.