Hey all! This recipe was made a while ago but my slacker husband is just posting this now! Since writing this, we actually visited the Valpolicella region in Italy when we went to Venice!
Friday night with no plans = date night :)
I was really in the mood for seafood and wanted something really amazing for a special dinner to pair with some Valpolicella so I decided on a bouillabaisse!
Here is my list:
1lb scallops (I picked Bay)
2 dozen clams (aka quahogs)
2 medium sized onions
2 cans of crushed fire roasted tomatoes
I preheated the oven to 350 and put the scrod in for 15 minutes. While that was going I steamed open my clams in a large stock pot (keep stock from clams), and I had onions, butter and garlic cooking on my cask iron skillet. Once the onions were almost done cooking I pushed them aside in the skillet and put in the scallops and shrimp and cooked them fully. In the big stock pot I then put in all of the fish, onions and tomatoes! Once you see how thick or thin this is for you, you can add in some of your clam juice and salt and pepper to your liking. I let it simmer all together for about an hour and it was amazing! After finishing we were talking about how to make this dish better or for more than just the two of us and we thought adding in spinach and some parsnips (chopped and cooked in the oven with your scrod) would be perfect! The valpolicella which we drink often in memory of Ryan’s grandfather was a perfect match for this amazing meal! :)