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     Grand Fish Feast Header

                                 Grand Fish Feast
   Grand Fish Feast Photo
Category: Fish
Servings: 6
Total time: 1 hr 30 min
Level: Intermediate
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A bounty of fresh fish in a light tomato sauce and crostini for dipping.   Enjoy the feast! An authentic Italian recipe from our kitchen to yours.     Buon Appetito!


- 1 fresh, live lobster

- 1 pound fresh mussels, cleaned, debearded and soaked in fresh water for 1 – 2 hours to remove grit

- 1 pound fresh cockles or small clams (small little neck clams), cleaned and soaked in fresh water for 3 – 4 hours to remove grit, changing the water every hour

- 1 pound fresh calamari, cleaned and sliced into rings

- 1 pound large, fresh shrimp, cleaned and deveined with tails left on

- 3 fresh red mullets (aka triglie) or 4 medium (less than 1 pound) whiting, whole, cleaned and gutted with heads and tails removed

- 1/4 cup parsley, finely chopped with 2 tablespoons reserved

- 1/3 cup white wine

- 1/3 cup tomato sauce

- 1/4 cup extra virgin olive oil

- 6 - 8 cloves fresh garlic, minced

- Salt, pepper and red chili flakes to taste

Ingredients for the Crostini

- 1 fresh baguette, sliced into 1 inch thick slices

- 2 cloves garlic

- 2 tablespoons extra virgin olive oil

- 2 teaspoons minced parsley


1.  In a large pot of boiling, salted water, place your live lobster. Depending on the size, cook until the shell turns a bright red, 8 – 12 minutes.

2.  In a large skillet add olive oil and garlic. Heat over medium heat and cook until garlic is fragrant and translucent (approximately 3 minutes). For a spicier dish, add red chili flakes (1 teaspoon) with the garlic and oil.

3.  Next, add the calamari to the pan, along with the white wine, parsley and tomato sauce; cook calamari approximately 5 – 7 minutes.




4.  While the calamari and lobster are cooking, prepare a large, deep baking dish and preheat your oven to 375 degrees.

5.  When the lobster has finished cooking, remove it from the water onto a cutting board or tray and let it cool.

6.  In the meantime, add the mullet or whiting to the skillet and cook for approximately 6 minutes or until just cooked through.

7.  When the lobster is cool enough to be handled, with a very sharp knife, slice the lobster in half length-wise and crack the claws, then place both halves in the center of your baking dish. 

8.  Remove the cooked calamari and the whole mullets or whiting from the skillet and carefully spoon them into the baking dish with the lobster, being careful to ensure the mullets/whiting remain whole (as it makes a nicer presentation).

9.  Into the skillet (which should still contain the broth), add your mussels, cockles and shrimp. Cook until the shells of the mussels and cockles pop open and the shrimp begins to lose its translucence.

10.  Discard any mussels and cockles that have not opened. At this point, taste the broth to see if it needs salt, if so, add it now and mix thoroughly. Spoon this entire mixture (including the broth) into the baking dish over the lobster and throughout the pan.

11.  Place the pan into the oven for about 10 minutes to complete the cooking of the fish.

12.  Remove the baking dish from the oven and serve straight from the dish sprinkled with the extra 2 tablespoons of minced parsley and plenty of crostini for soaking up the broth.

Directions for the Crostini

1.  Slice the baguette into 1 inch slices and place on a baking sheet.

2.  Place baking sheet into a 375 degree oven and bake until lightly golden on each side (3 – 5 minutes each side).

3.  Remove finished slices of bread from the oven and rub one side of each slice with the clove of garlic.

4.  Lightly drizzle the olive oil over the bread and sprinkle the bread with parsley.