Zuppa Di Pesce White House Recipes

ZUPPA DI PESCE FRA DI AVOLO

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.

ZUPPA DI PESCE

Steps:

• Heat a large Dutch oven or heavy pot to medium-low and saute the shallot and fennel in extra virgin olive oil. After they soften a bit (5 minutes) add in the garlic and cook for 2 minutes more until fragrant.
• Next, add the crushed red pepper flakes, cook for 30 seconds, then add the wine and turn heat to medium-high. Scrape the bottom of the pot with a wooden spoon to dislodge the brown bits. Cook the wine for 90 seconds then turn the heat to medium and add the tomatoes and clam juice. Cook the sauce at a moderate simmer for 10 minutes before adding any seafood.
• Add the calamari and cook for 15 minutes to soften. Next, add the fish and cook for 5 more minutes, then add the clams and cover with a lid. Cook for 5-7 minutes longer or until the clams just start to open.
• Finally, add the mussels and shrimp and cover with the lid. Cook until the shrimp are pink and cooked through and the mussels open (about 5-7 minutes). Any clams or mussels that do not open should be discarded because they are most likely dead.
• Taste test and adjust salt and pepper levels. When satisfied turn the heat off and add the parsley. Serve in bowls with toasted Italian bread that has been rubbed with a garlic clove. Also, drizzle your best extra virgin olive oil onto each plate as well. Enjoy!

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: WHITE HOUSE

Steps:

• Boil lobster and prawns for 5 minutes in 1 quart water with onion, celery, vinegar, and 2 teaspoons salt. Remove and shell lobster and prawns. Return shells to the broth with heads and tails of fish and simmer for 20 minutes. Strain and put broth aside. Meanwhile, cut the fish, squid, and lobster meat into bite-size chunks. Sauté with prawns in 1/4 cup oil with garlic, bay leaf, thyme, basil and parsley for 5 minutes, stirring constantly. Add fish broth, wine, tomatoes, a pinch of saffron, the remaining 1 teaspoon salt, and the pepper. Bring to a boil, reduce heat, cover, and simmer for 10 minutes, stirring occasionally. Serve with slices of bread fried in the remaining 1/4 cup olive oil.

ZUPPA DI PESCE

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 AUA "CAGLIARITANA"

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.