By Tony Tantillo

Zuppa di Pesce:


1 – 1 1/2 cups extra virgin olive oil

2 cups white wine

1 cup fish stock

3 garlic cloves, sliced

1 wedge shallot, chopped

5 tablespoons parsley

chopped pinch saffron

5 plum tomato fillets


2 tsp crushed red pepper flakes

12 clams

12 mussels

6 oysters

3 langostines

6 shrimps

1 large wild striped bass fillet

bunch baby arugula

(seaweed for decoration only)


In a large saute pan, heat half a cup of olive oil over medium heat. Saute garlic and shallots until lightly browned. Add crushed red pepper. Add shellfish, parsley, & white wine. Cook 3 – 4 minutes until shellfish starts to open.

Add tomatoes and place striped bass fillet on top. Add saffron and generously drizzle olive oil to coat. Cover. Cook 8 minutes on high heat. Remove shellfish. Cook striped bass 1 -2 minutes more in the sauce.


Generously drizzle more olive oil to coat, then add arugula. Serve.

Recipe courtesy Il Postino Ristorante

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