Zuppa Di Pesce Fra Diavolo

  • 3 tsp Olive Oil
  • 2 tsp Webber's Kick'n Chicken seasoning
  • 1 tsp Dried Oregano
  • 2 lbs Raw Sea Scallops
  • 2 lbs Raw, Peeled Shrimp
  • 1 lb Raw Calamari Rings
  • 24 Uncooked Mussels
  • 1 lb Fresh Mushrooms
  • 2 lbs Raw, hot Italian Sausage, cut into 2 inch links
  • 2 tbsp Chopped Garlic
  • 2 cups Rachel's Raquette Lake Elixir Bloody Mary Mix
  • 1 cup Red Win
  • 2 24 Oz cans Crushed Tomatoes
  • 2 14 Oz cans Petite Diced Tomatoes
  • 1 cup Romano Cheese
Zuppa Di Pesce Fra Diavolo
  1. In a large saucepan add olive oil and sausage to hot pan and brown sausage. Then add mushrooms, garlic, and Weber seasoning and cook mushrooms through. Add tomatoes, Rachel's Raquette Lake Elixir and then all remaining ingredients except Romano cheese and cook for one hour. Remove from heat add Romano cheese and serve over freshly cooked fettuccini!
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Raqchel's Raquette Lake Elixirs
PHONE NUMBER (315) 369-5253
EMAIL rachel@rlelixir.com
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