Zuppa Di Pesce Adriatic Fish Stew Recipe 465

CIOPPINO RECIPE OR ZUPPA DI PESCE

Steps:

• In a very large cast iron pot heat up the olive oil and saute the onion and leeks with a pinch of sea salt until translucent. Add the anchovies, carrot, celery, parsnip and bell peppers and saute together until they start to caramelize, about 20 minutes. Add the bay leaves, oregano, red pepper flakes and deglaze the pot with the white wine making sure to scrape all the brown bits from the bottom. Allow it to simmer until reduced by half.
• Add the canned tomatoes to the pot together with the stock and bring to a simmer. Partially cover with a lid and let it simmer away on very low flame for 30 minutes.
• Add all the clams and mussels to the pot together with the lobster tails and simmer uncovered for about 10 to 12 minutes until all the clams and mussels have opened and the lobster shells have turned bright red. Discard any clams/mussels that haven't opened
• About 5 minutes after adding the clams, mussels and lobster also add the shrimp and squid tentacles so they will all be ready at the same time. The shrimp will turn pink and curl up.
• Adjust seasonings, stir in the fresh basil and lemon juice, then cover with a lid and refrigerate overnight for the flavors to marry.
• Reheat before serving and char a few thick slices of crusty bread, rub them with garlic and brush with olive oil to mop all the Cioppino juices from your bowl. Serve with the lemon juice and fresh parsley on top.

ZUPPA DI PESCE (ITALIAN FISH SOUP)

Steps:

• Heat the olive oil in a medium stock pot over medium heat, add garlic and saute for about 2 minutes, stirring frequently, being careful not to burn.
• Add the tomatoes and optional white wine, raise heat to medium-high and simmer for 3-4 minutes.
• Add the stock and bring to a gentle boil.
• Add clams, cover and reduce heat to medium low. Simmer 5-7 minutes or until shells open.
• Add mussels and simmer 3-5 minutes or until shells open.
• Add fish and shrimp and simmer about 5-10 minutes or until fish is cooked through and easily flakes apart.

ZUPPA DI PESCE, CIOPPINO, OR FISH STEW

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.

ZUPPA DI PESCE - ADRIATIC FISH STEW RECIPE - (4.6/5)

Steps:

• Croutons. Preheat the oven to 350°. Arrange the bread on a baking sheet and brush with the olive oil. Toast for about 20 minutes, until lightly browned. Rub the croutons on one side with the garlic. Stew. Bring a medium saucepan of water to a boil over moderately high heat. Add the squid, stir once and drain immediately. Plunge the squid into a bowl of cold water, then drain thoroughly. Heat the olive oil in a large, high-sided non-reactive skillet. Add the onion and garlic and cook over moderate heat, stirring, until the onion is translucent, about seven Minutes. When the garlic is golden, discard it. Transfer the onion to a bowl. Add the fish heads, bones, tails and the shrimp shells to the skillet and cook over high heat, stirring, for 5 minutes. Add ¼ cup of the wine and cook, stirring, until slightly reduced, about 2 minutes. Stir in ½ cup of water and strain the mixture, pressing on the solids. Wipe out the skillet and return the liquid to it. Add the cooked onion to the skillet with the remaining 1/4 cup wine and the vinegar and simmer over moderate heat until reduced by half, about 3 minutes. Add the tomatoes with their liquid and season with salt and pepper. Simmer for 5 minutes, crushing the tomatoes with a wooden spoon. Cover and cook for 5 minutes, stirring occasionally. Spread the firmest fish-skate, monkfish and halibut-in the skillet in a single layer. Cook over moderate heat for 2 minutes, then turn the pieces over. Add the more delicate fish-red snapper, sea bass, whiting, haddock-and the shrimp to the skillet and top with the clams. The sauce should barely cover the fish; if necessary, add a little water. Cover and simmer over moderately low heat until the fish is cooked through and most of the clams have opened, about 10 minutes. Transfer the fish, shrimp and opened clams to a large warmed serving bowl and cover loosely with foil. Boil the broth over moderately high heat until reduced to about 4 cups, removing the clams as they open. Stir the squid into the broth to rewarm them. Pour the sauce and squid over the seafood. Sprinkle with parsley. Serve with croutons.

ZUPPA DI PESCE

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.