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
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.
