Peasants Zuppa Di Pesce Recipes

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ZUPPA DI PESCE FRA DI AVOLO



Zuppa Di Pesce Fra Di Avolo image

An Italian favorite, best with a nice red wine and Frank Sinatra playing in the background.

Provided by Charles Anthony

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 10

Number Of Ingredients 17

3 tablespoons olive oil
2 pounds sea scallops
2 pounds large shrimp, peeled and deveined
1 pound calamari rings
24 mussels, cleaned and debearded
24 littleneck clams, scrubbed and rinsed
3 (14.5 ounce) cans crushed tomatoes
1 cup water
2 (6.5 ounce) cans chopped clams
¼ cup olive oil
1 small yellow onion, chopped
2 tablespoons red pepper flakes
1 tablespoon chopped garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt
2 (16 ounce) packages linguine pasta

Steps:

  • Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.
  • Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes. Remove shellfish and rinse with hot water.
  • Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil. Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.
  • About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking. Serve seafood and sauce over pasta.

Nutrition Facts : Calories 775.2 calories, Carbohydrate 80.5 g, Cholesterol 329.5 mg, Fat 17.2 g, Fiber 6.8 g, Protein 72 g, SaturatedFat 2.6 g, Sodium 957.3 mg, Sugar 0.5 g

ZUPPA DI PESCE E FRUTTI DI MARE (MEDITERRANEAN SEAFOOD SOUP)



Zuppa di Pesce e Frutti di Mare (Mediterranean Seafood Soup) image

Easy yet tasty fish soup made only with the best fresh Mediterranean fish and seafood. Use the remaining fish stock for a seafood risotto.

Provided by Giulia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h5m

Yield 4

Number Of Ingredients 18

¾ pound cod
½ pound prawns
1 onion, quartered
1 carrot, chopped
1 stalk celery, chopped
salt and ground black pepper to taste
water to cover
6 tablespoons extra-virgin olive oil
½ small onion, sliced
1 red chile pepper, chopped
1 clove garlic, minced
½ cup dry white wine
½ pound tomatoes, chopped
½ pound clams in shell, cleaned
½ pound mussels, cleaned and debearded
4 slices bread, or more to taste
1 clove garlic, halved
1 bunch fresh parsley, chopped

Steps:

  • Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving any scraps.
  • Place cod and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes. Strain and reserve fish stock.
  • Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes. Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
  • Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
  • Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.

Nutrition Facts : Calories 531 calories, Carbohydrate 29.9 g, Cholesterol 151.9 mg, Fat 24.6 g, Fiber 3.7 g, Protein 40.7 g, SaturatedFat 3.7 g, Sodium 569.3 mg, Sugar 7.6 g

ZUPPA DI PESCE



Zuppa Di Pesce image

Make and share this Zuppa Di Pesce recipe from Food.com.

Provided by dicentra

Categories     Squid

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 23

1 lb cleaned squid, bodies and tentacles separated but kept intact
1/2 lb large shrimp, in shell peeled, leaving tail and first segment of shell intact, and deveined (21 to 25 per lb)
1/8 teaspoon black pepper
3/4 teaspoon salt
1/4 cup olive oil
3 garlic cloves, finely chopped
1/2 teaspoon hot red pepper flakes
1/4 teaspoon dried oregano, crumbled
1 cup dry white wine
4 1/2 cups water
12 small hard-shelled clams such as littleneck clams, scrubbed (less than 2 inches in diameter)
12 mussels, scrubbed and beards removed (preferably cultivated)
4 cups fish stock (32 fl oz) or 4 cups bottled clam juice (32 fl oz)
2 (14 ounce) cans diced tomatoes with juice
1 teaspoon sugar
1 lb skinless halibut fillet, cut into 1-inch pieces
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
1 (12 inch) Italian bread, cut into 1/2-inch-thick slices
2 tablespoons olive oil
1 garlic clove, halved crosswise
2 tablespoons finely chopped fresh flat-leaf parsley
extra virgin olive oil, for drizzling

Steps:

  • Make soup: Rinse squid under cold running water and pat dry.
  • If squid are large, halve ring of tentacles, then cut longer tentacles crosswise into 2-inch pieces.
  • Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings.
  • Pat shrimp dry and sprinkle with pepper and 1/4 teaspoon salt.
  • Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sear shrimp in 2 batches, turning over once, until golden but not cooked through, about 2 minutes per batch.
  • Transfer shrimp with a slotted spoon to a bowl.
  • Add garlic, red pepper flakes, and oregano to pot and sauté, stirring, until golden, about 30 seconds.
  • Add wine and 1/2 cup water and bring to a boil. Stir in clams and cook, covered, over moderately high heat until shells open wide, checking frequently after 6 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened clams after 8 minutes.)
  • Stir in mussels and cook, covered, over moderately high heat until shells open wide, checking frequently after 3 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened mussels after 6 minutes.)
  • Put oven rack in middle position and preheat oven to 425°F
  • Add stock to pot along with remaining 4 cups water, tomatoes with juice, sugar, and remaining 1/2 teaspoon salt and simmer, uncovered, 15 minutes.
  • Make toasts while stock simmers: Arrange bread slices in 1 layer on a baking sheet, then drizzle with oil and season with salt.
  • Bake, turning over once, until golden, about 10 minutes total. Transfer toasts to a rack to cool slightly, then rub lightly with cut sides of garlic and sprinkle with parsley.
  • Finish soup: Add halibut to stock and cook at a bare simmer, covered, until just cooked through, about 2 minutes.
  • Stir in squid and reserved shellfish, then remove from heat and let stand, covered, 1 minute. Stir in basil and parsley and serve immediately, with toasts alongside for dipping.

ZUPPA DI PESCE



Zuppa di Pesce image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 leeks
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup Italian parsley, chopped
2 cups tomatoes, peeled, seeded and chopped (fresh or canned)
2 teaspoons tomato paste
1 teaspoon thyme leaves
1 teaspoon rosemary leaves
6 cups fish stock or clam juice
1 cup dry red wine
1 pound fish fillets (halibut, red snapper, monkfish or cod)
1 pound shrimp, peeled and deveined
1 pound bay scallops
Coarse salt and freshly ground pepper to taste

Steps:

  • Slice the leeks and place them in a bowl of cold water. Rinse thoroughly to make sure all the grit is removed. In a large stock pot or heavy casserole, heat the olive oil and saute the leeks and garlic. Add the parsley, tomatoes, tomato paste, thyme, rosemary, fish stock and wine. Bring to boil, turn down heat and simmer for 20 minutes, uncovered.
  • Add the fish fillets, shrimp and scallops and cook for five minutes. Correct seasoning and serve the soup immediately.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 3 grams, Sodium 1379 milligrams, Sugar 3 grams, TransFat 0 grams

ZUPPA DI PESCE, CIOPPINO, OR FISH STEW



Zuppa Di Pesce, Cioppino, or Fish Stew image

Whatever you may call it this Italian named fish stew or soup or as Rachael Ray would say "Stoup." You can use any kind of white fish your fish monger has fresh like cod (my favorite), catfish, flounder then add some shell fish seasonings and soup it is.

Provided by Rita1652

Categories     Stew

Time 1h

Yield 15 serving(s)

Number Of Ingredients 30

1 -3 tablespoon olive oil
8 ounces onions, minced
4 garlic cloves, minced
4 anchovies (optional)
1 celery, diced (4 ounces)
5 ounces diced fresh fennel (finocchio or anise)
5 ounces diced carrots
1 cup diced potato
3 ounces fresh diced shiitake mushrooms
1 cup white wine
1/4 cup fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried crushed coriander seed
1 bay leaf
4 cups kale, rough chopped
2 (28 ounce) cans diced tomatoes
1 tablespoon Worcestershire sauce
1 lemon, zest of
1 pinch saffron
2 teaspoons salt
1 teaspoon black pepper
4 cups shrimp stock, from shrimp shells or 4 cups water
1 lb catfish fillets (white flesh fish) or 1 lb cod fish fillet (white flesh fish)
1 lb shrimp, shelled and deveined reserve shells for stock
1 lb scallops
1 lb seafood, mix (which comes frozen and consist of baby octopus, squid, shrimp) (optional)
1 (8 ounce) can baby clams, and juice
red pepper flakes, to taste
fresh parsley

Steps:

  • In a pot add 5 cups water and shrimp shells bring to boil and then simmer 30 minutes.
  • Meanwhile in a large pot heat oil add onion garlic, anchovies, celery, fennel, carrots, potatoes, & mushrooms sauté till translucent about 5 minutes.
  • Add wine and herbs reduce wine cooking for 10 minutes.
  • Add kale, can tomatoes, Worcestershire sauce, lemon zest, saffron, salt & black pepper.
  • Strain stock from shrimp shells (discard shells) adding enough water to make 4 cups.
  • Add to pot simmering 15 minutes.
  • Add remaining ingredients simmer 10-15 more minutes till fish almost flakes apart.
  • Check for seasoning adding more salt and pepper if needed.
  • Garnish with crushed pepper flakes and fresh parsley.

Nutrition Facts : Calories 160.3, Fat 2.5, SaturatedFat 0.5, Cholesterol 65.3, Sodium 752.2, Carbohydrate 14.1, Fiber 3, Sugar 4.4, Protein 18.6

ZUPPA DI PESCE AUA "CAGLIARITANA"



Zuppa Di Pesce Aua

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield s: 2 servings

Number Of Ingredients 29

1 onion, diced
2 celery branches, diced
1 carrot, diced
6 garlic cloves, crushed
6 crab shells, roasted
1 ml white wine
1 gram saffron threads
4 ripe Roma tomatoes
20 fresh basil leaves
Sea salt
2 red capsicums, diced
60 grams capers
1/2 onion
1 bay leaf
5 garlic cloves, crushed
1 teaspoon fresh chili
2 tablespoons freshly chopped parsley leaves, plus more for garnish
300 grams tinned tomatoes
60 grams olives
Sugar, to taste
Salt
20 basil leaves
100 grams Fregola, toasted
Crab meat (from 3 crabs)
18 mussels
18 vongole
12 prawns
200 grams cuttle fish
200 grams fish pieces

Steps:

  • In a medium saucepan, gently saute onion, celery, carrot, and garlic until soft. Add crab shells, stir and deglaze with wine and reduce. Add saffron and tomatoes, reduce. Add 2 liters cold water and bring mixture to a boil. Skim off the fat and simmer for 45 minutes, continuing to skim occasionally. Add basil and let cool. Strain and season with sea salt.
  • In a small sauce pan gently cook capsicum and capers. Add onion half, bay leaf, and garlic and chili. Cook gently for 15 minutes. Add freshly chopped parsley and tomatoes, bring mixture to a simmer for 15 minutes. Add olives and continue to cook for another 15 minutes. Add sugar and salt to desired taste. Add basil leaves and allow set aside to cool.
  • Zuppa Di Pesce Aua "Cagliaritana":
  • Cook the fregola in crab stock until tender and liquid has been absorbed. Place the sauce back onto medium-high heat and add the seafood. Gently poach until seafood is cooked. Place the fregola to 1 side and divide seafood among with sauce onto the fregola and sprinkle with a little chopped parsley. Serve hot.

PEASANT'S ZUPPA DI PESCE



Peasant's Zuppa Di Pesce image

Provided by Food Network

Time 43m

Yield 4 servings

Number Of Ingredients 20

4 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
2 cloves shallot, crushed
Two 1/2- to 3/4-pound whole red mullets, cut in half, scaled with head and tails removed
One 1 1/4-pound whole orata (or any type of bass), cut in 4 equal parts, scaled with head and tails removed
1 large whole skate wing, cut in 4 equal parts
1 dozen Manila clams
4 razor clams (optional)
1 dozen mussels
4 langoustines, tails split (or 4 jumbo shrimp)
8 small whole seppie, remove beak (or 2 tubes of calamari, sliced into rings)
4 small baby octopus, remove beak
2 cups dry white wine
2 cups water
One 8-ounce can peeled Italian tomatoes (or 1 pint vine-ripe cherry tomatoes)
4 sprigs fresh thyme
Salt and pepper
2 pinches dried oregano
1/2 cup fresh chopped parsley
6 basil leaves, chopped

Steps:

  • In a large saute pan (approximately 16-inches), add oil, garlic, and shallots. Saute until garlic and shallots are a very light golden color. Add all the fish to pan along with the wine, water, tomatoes, thyme, salt, pepper, and oregano. Cover pan and let simmer until clams and mussels open, approximately 20 minutes. Add parsley and basil and divide evenly into 4 soup bowls.
  • At Peasant, Frank floats crostini (toasted bread rubbed with olive oil, garlic, Parmigano, oregano, salt and pepper) on top of each serving.

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