Zuppadiceci 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 E FRUTTI DI MARE (MEDITERRANEAN SEAFOOD SOUP)

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.

ZUPPA DI CECI

Steps:

• Line a pan with olive oil and add the onion, celery, garlic and rosemary. Cook on low until ingredients are color-less, about 20 minutes.
• Drain and rinse chickpeas. Add chickpeas and stock to the pan. Cook for half an hour on med-low. Remove half of the chickpeas from the pan and set aside.
• Puree the remaining soup to desired consistency and return to pan. Add back the reserved whole chickpeas and rice or pasta. Season to taste with salt and pepper.
• Simmer until chickpeas are soft and riso is cooked.
• Note: If too think for liking, add water. Serve with olive oil and grated cheese.

PEASANT'S ZUPPA DI PESCE

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.

PASTA E CECI (JAMIE OLIVER)

Steps:

• Heat a large skillet or soup pot over medium-low heat, and add 2 tbsp olive oil. Saute the onion, celery, celery leaves, and garlic, covered, until soft and translucent, about 15 minutes.
• Add the rosemary, chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the remaining soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the pasta.
• Cook until the pasta is tender, adding boiling water if necessary to loosen. Season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.

CIOPPINO OR ZUPPA DI PESCE (ITALIAN FISH AND SEAFOOD STEW)

Steps:

• Crush Tomatoes by hand in a bowl for a chunkier sauce or blend in food processor for a more smooth texture (depending on your preference)
• In medium saucepan add EVOO and heat over medium heat until oil is warm
• Add Onion, sauté 2-3 minutes until softened and lightly golden
• Add Garlic, sauté 1-2 minutes
• Add Tomatoes
• Add Salt, Pepper, cook for about 30 minutes stirring occasionally or until sauce is bubbling and is thickened and water is absorbed
• Turn off heat and stir in Basil for about 1 minute
• In a large pot add 4-5 Tbs EVOO and heat over medium heat
• When oil is warm add Garlic, sauté 1 minute
• Add Crushed Red Chili Pepper, sauté 1 minute
• In sequence add Clams and Mussels, cook until they start to open
• Add in 1 cup of the White Wine and cook until evaporated
• Remove Clams and Mussels and set aside
• In the same pot add 4-5 Tbs EVOO to the juice leftover from Clams and Mussels
• Add Shrimp, Langostinos, Scallops, Calamari, and a pinch of Salt
• Turn heat up to med/high and stir for about 1 minute
• Blush with the remainder of White Wine
• Add Tomatoes and Salsa Di Pomodoro (Tomato Sauce) that was made in the beginning
• Add Parsley, cook 2-3 minutes reducing the heat to medium
• Add fillet of fish divided into 4 pieces
• Add Clams and Mussels back to pot
• Add Fish Stock or hot water and cook about 4 minutes or until fillet of fish is cooked all the way through and flaky in texture
• Taste and add more Salt if desired
• Add extra Parsley of desired and serve with Crostini Bread