What's Cooking: Uncle Giuseppe's Marketplace's zuppa di pesce

Chef Vincent Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make zuppa di pesce.


1-1.5 lb lobster (claws removed; tail cut in half)
1-King Crab leg (cut into even portions)
1 lb extra-large shrimp peeled and deveined
12 little neck clams
1 lb mussels
½ pound calamari cut into rings
½ pound monkfish (cleaned and skin removed)
1 qt Uncle Giuseppe's Marinara sauce
6-8 cloves of garlic (sliced paper thin)
1 lemon sliced
½ bunch parsley (fine chopped)
¼ cup extra virgin olive oil
½ cup white wine
1-2 TBS crushed red pepper flakes
½ TBS Kosher salt
1 tsp black pepper


Start by scrubbing clams under cold running water. Scrub clams to remove all sand from the shells. Once clams are cleaned, place clams in cold water, enough to cover. Allow clams to purge for 30 minutes, drain water, add ice and set aside until ready to use.
Scrub mussels and remove all beards.
Preheat a very large sauté pan or very large Dutch Oven (if you don't have a large pan, work in smaller batches and combine everything at the end) on medium high heat. Add olive oil.
Place monkfish inside of pan. Sear fish on all sides, remove from heat and set aside.
Add sliced garlic. Cook for 1 minute. Do not allow garlic to burn.
Add white wine.
Add clams, season with salt pepper and crushed red pepper. Cover pot or pan, allow clams to steam for 4-5 minutes. If clams do not open toss them, it wasn't meant to be.
Add lobster pieces, shrimp, mussels and calamari rings. When mussels open add marinara sauce. Cook for 5 minutes. Once shrimp is fully cooked add crab leg portions and remove from heat.
Flake in the monkfish on top.
Place seafood on a large platter and pour residual sauce over the top.
Garnish with chopped parsley and lemon slices.