Zuppa Al Olio

Name: Zuppa Al Olio
Ingredients: 1 pinch saffron; 2 cups warm water; 12 cup olive oil; 3 garlic cloves, crushed; 3 red onions, chopped in 8 pieces each; 4 shallots, peeled, whole; 8 scallions, minced; 12 cherry tomatoes, cut in half; 1 green chili pepper, minced; 1 russet potato, diced in 1/2 inch cubes; 1 pinch salt; 1 pinch pepper; 2 lbs mussels, washed, beard removed; 1 lb shrimp, shelled and deveined; 1 lb scallops

15 ingredients

8 steps

Ingredients

1 pinch saffron
2 cups warm water
12 cup olive oil
3 garlic cloves, crushed
3 red onions, chopped in 8 pieces each
4 shallots, peeled, whole
8 scallions, minced
12 cherry tomatoes, cut in half
1 green chili pepper, minced
1 russet potato, diced in 1/2 inch cubes
1 pinch salt
1 pinch pepper
2 lbs mussels, washed, beard removed
1 lb shrimp, shelled and deveined
1 lb scallops

Directions

1

Put saffron in warm water and let infuse.
2

Put a large pot on medium heat.
3

Pour in the olive oil.
4

When the oil is hot enough to simmer vegetables, put the cloves of garlic, the chopped red onions, the shallots, the scallions, the tomatoes, the green chili, the diced potato, salt and pepper in the pot.
5

Simmer for 10 minutes.
6

Add the saffron and water, bring back to a simmer and continue to simmer for 5 minutes.
7

Add the mussels, the shrimps and the scallops, bring back to a simmer and simmer for 12 minutes.
8

Serve in a large bowl with bread.