Prepare two separate pots. In one pot, add minced garlic and white wine, heating until it begins to reduce. Use this for steaming the clams and mussels separately.
2
Place clams into the wine reduction. Remove each clam as soon as its shell opens. Reserve the cooking liquid carefully as the clam juice is precious for flavor.
3
In the second pot, add thinly sliced garlic, shallots, and canned chopped tomatoes with juice. Bring to a boil.
4
Add the fish that requires the longest cooking time (grouper and mahi-mahi) to the tomato broth first.
5
Wait one minute, then add the sea scallops.
6
Wait another minute, then add the black tiger shrimp and salmon.
7
Add chopped fresh basil, thyme, and cherry tomatoes to the pot. Taste and season with salt and pepper.
8
Cook the fregola sarda pasta in a separate pot using standard pasta cooking methods. Test for doneness to your preferred texture.
9
Add the cooked mussels to the main pot. Let everything cook for a few more minutes until all seafood is fully cooked through.
10
Strain the reserved clam liquid and add it to the pot, filtering out any sand to enhance the broth.
11
Gently fold the cooked fregola sarda pasta into the seafood broth and stir carefully.
12
Plate the stew. Arrange shrimp, clams, and mussels on top for presentation. Garnish with Italian parsley and fresh basil leaves.
13
Drizzle lightly with basil olive oil. Serve with garlic crostini for dipping.
PrimedTableBETA
