Lunchbreak: Celebrating The Feast of the Seven Fishes with Chef Michael Ponzio

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Chef Michael Ponzio


San Marzano Tomatoes, Crushed - 3 cups
Yukon Gold Potatoes - 1 lb
Littleneck Clams - 8
Mussels - 12
Shrimp - 6
Calamari, Sliced - 2 tubes
Fresh Fish, Diced - 6 oz
Onion, Julienned - 1/2
Fennel, Julienned - 1 bulb
Garlic Cloves, Sliced - 2
Extra Virgin Olive Oil  - 1/4 cup
White Wine - 1 cup
Water - 2 qt
Saffron pinch
Sriracha 1 tbsp


Zuppa di Pesce or Fish Stew is a warming and delicious dish for all seafood lovers.  Serve this as an appetizer or an entrée!
 Difficulty: Medium
  1. Sweat the onions, fennel and garlic in olive oil until translucent
  2. Deglaze with the white wine and reduce by 1/4
  3. Add the water, tomatoes, potatoes, saffron and srirachia and simmer for 20 minutes
  4. Season with salt to your taste
  5. Place the calamari in the broth and simmer for 5 minutes
  6. Add the remaining seafood, cover and simmer until the clams and mussels have opened and the shrimp are cooked through
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