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Ingredients
4 cloves garlic, peeled and smashed
1 bunch fresh coriander, leaves and 2 inches of stem, coarsely chopped (about 1 cup)
¾ cup olive oil
1 tablespoon kosher salt, plus additional, if necessary
8 small carrots, peeled and cut into 1 ½ -by- ¼ -by- ¼ -inch pieces
1 bulb fennel, trimmed and cut into 1 ½ -by- ¼ -by- ¼ -inch pieces
3 small zucchini, cut into 1 ½-by- ¼ -by- ¼ -inch pieces
1 ½ cups fish stock (or white wine)
1 ¼ pounds small, very clean clams
4 pounds small mussels, cleaned and beards removed
1 ¼ pounds fava beans, shelled, blanched 2 minutes in boiling water and peeled, or ⅔ cup frozen baby lima beans
2 ¾ pounds cleaned calamari, cut crosswise into ¼ -inch-wide strips
Freshly ground black pepper to taste
Nutritional analysis per serving
51 grams carbs; 598 milligrams cholesterol; 924 calories; 22 grams monosaturated fat; 7 grams polyunsaturated fat; 6 grams saturated fat; 39 grams fat; 12 grams fiber; 2225 milligrams sodium; 93 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make coriander oil,place garlic and coriander in a food processor and process until finely minced,stopping machine to scrape down the sides with a rubber spatula.With the machine running,slowly pour in the oil,stopping to scrape down the sides of the bowl,until the oil is fully incorporated.
- Step 2
Add the tablespoon of kosher salt to 3 quarts of water in a 4-quart saucepan and bring to a boil.Add the carrots,fennel and zucchini.Return to a boil.Lower the heat and simmer for 5 minutes.Skim the vegetables out with a slotted spoon and reserve.
- Step 3
Pour the stock into a large stock pot.Cover and bring to a boil.Add the clams.Cover the pot. Cook for 2 minutes.Add the mussels.Cover and cook until the clams and mussels are just open,about 4 minutes.Add the favas or limas,allow to warm and then add the calamari and vegetables and stir them in. Cover the pot and return to a boil.Lower the heat slightly and cook,stirring occasionally,until the calamari are just white,about 5 minutes.Season with salt,if needed,and pepper.Bring to a boil and serve immediately.Pass coriander oil separately.
Private Notes