Italian seafood recipe for Frute di Mari - From Polcari's and Pizzeria Regina (Boston)

Frute di Mari Polcari's and Pizzeria Regina




	1/3 cup Extra Virgin Olive oil 6 cloves of garlic sliced ½ sweet onion sliced ½ bulb fennel sliced thin 3 farm fresh tomatoes (seeded, peeled and diced) 1/3 cup chopped parsley 1 lb Soaked Baccala Black Pepper 1 cup dry white wine 2 cups fish stock	Pinch Saffron 12 ea large clams Shrimp ½ lb calamari rings 1 lobster in shell 1 buster crab ½ lb Arugula Fresh Basil Salt and pepper to taste 12 Crostada brushed with black olive paste


	Heat oil in large pot. Add garlic, onions, fennel and stir – do not brown. Add the tomato, parsley, Salt cod, white wine and black pepper. Let simmer for 3 minutes. Add the fish stock for 5 to 7 minutes or until the fish is cooked. Add the saffron and all the remaining seafood. Simmer until the seafood is done. Remove from heat. Add the basil and greens and stir – serve immediately. Serve the toasts on the side. Serves 6