Italian Fish Soup Food

EASY HOMEMADE ITALIAN FISH SOUP

Steps:

• In a large pot add olive oil, garlic and hot pepper flakes, heat on medium for one minute and then flatten with a fork.
• Add cut up assorted fish, cook one minute. Add white wine and cook on medium-high for approximately 3 minutes. Add tomato puree and water, oregano, basil and fresh parsley, stir to combine.
• Bring to a boil, then reduce heat to a low simmer for approximately 30 minutes until thickened (after about 20 minutes taste for salt and add if needed). Serve over grilled crusty Italian bread or with crusty Italian bread on the side. Enjoy!

ITALIAN FISH SOUP

Steps:

• Thaw the fish fillets and shrimp, if frozen.
• Rinse fish and shrimp; pat dry with paper towels.
• Cut the fish into 1-inch pieces; halve the shrimp lengthwise.
• Chill.
• In a large saucepan combine the 3 cups water, tomatoes, carrots, celery, wine or water, onion bouillon, marjoram, orange peel, garlic, bay leaves, and hot pepper sauce.
• Bring to boiling; reduce heat.
• Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender.
• Stir in tomato paste.
• Add fish and shrimp to saucepan.
• Bring mixture just to boiling; reduce heat.
• Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink.
• Discard bay leaves.
• To serve, ladle into soup bowls.
• Place a slice of Italian bread on each serving.
• Serve immediately.

ITALIAN FISH SOUP

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.

SAVOURY ITALIAN FISH SOUP (BRODETTO)

Steps:

• In a large stock pot over medium high heat add olive oil, celery, spring onion, marjoram, parsley, thyme, and garlic sauti until onions begin to become transparent about 5 minutes.
• Add the vinegar, cherry tomatoes, peperoncino, canned whole tomato, cuttlefish and wine.
• Allow to come up to a simmer and then cook for 10 minutes.
• Add the Bass by placing on top of the broth and very gently pushing the fish down.
• Allow to cook 5 minutes.
• Add the mussels, razor clams, shrimp, and squid by placing on top of broth and fish gently pushing down with a large ladle and basting the shell fish with the hot broth.
• Cover stockpot with a lid and cook for 2 to 3 minutes until mussels and clams are all open and shrimp and squid are cooked through.
• Taste and season with salt and pepper.
• Carefully remove to serving platter and sprinkle parsley on top.

ITALIAN FISH

Steps:

• For the dressing:
• Pulse first 5 ingredients in a blender or food processor until frothy. While the blender is running, trickle in the oils until the mixture emulsifies. Add salt and pepper, to taste.
• For the Bruschetta Topping:
• In a medium bowl, add all the ingredients and stir to combine. Set aside. Allow to marinate for 1 to 12 hours. If not using after 2 hours, cover and refrigerate.
• For the Marinara:
• Add the oil to a medium saucepan over medium heat and stir in the onions, garlic, herbs and bay leaf. Saute until aromatic. Add the vinegar and wine and reduce by half. Stir in the diced tomatoes and water, bring to a simmer, and cook for 30 to 40 minutes. Adjust acidity with sugar, if necessary.
• For the Fish:
• Preheat the oven to 350 degrees F.
• Lay the fillets out on a sheet pan, skin side down.
• In a small bowl combine 4 teaspoons of butter, the garlic, and parsley, and spread over each fillet.
• Pour 1/4 cup of wine over the fillets and squeeze out the juice from the lemon wedges, making sure to put the used lemon skins on top of the fillets, for more flavor!
• Put in the oven and bake for about 10 to 12 minutes, or until the flesh is white and firm.
• While the fish is cooking, put a medium saute pan on high heat and melt 1 tablespoon of butter. Add the bruschetta mixture to the pan and saute until the juices are partially evaporated. Add the remaining 1/4 cup white wine and allow alcohol to burn off, about 2 minutes.
• Remove the fillets from the oven and set aside until ready to serve.
• Spoon about 1/2 cup of warm marinara sauce on the bottom of each plate and top with a fish fillet. Drizzle with the pan drippings, then top with the bruschetta mixture. Season with salt and pepper, to taste. Garnish each plate with a generous portion of Parmesan cheese, chopped parsley and lemon wedges.

ITALIAN CIOPPINO

Steps:

• Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes.
• Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes.
• Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.

ITALIAN SEAFOOD SOUP

Steps:

• Heat oil.
• Add onions, garlic, oregano and fennel.
• Sweat onions until tender.
• Add tomatoes, clam juice, wine and liquid from canned clams.
• Bring to stew consistency (about 15 minutes).
• Add shrimp, clams, and crab meat.
• Cook on medium heat about 2 minutes.
• Add basil, cayenne,and black pepper to taste.
• Simmer 2 more minutes.

ITALIAN FISH SOUP

Steps:

• Heat dressing in medium saucepan on medium heat. Add onions; cook and stir 4 min. or until crisp-tender. Add garlic; cook and stir 1 min.
• Stir in next 4 ingredients. Bring to boil; simmer on medium-low heat 5 min.
• Add fish; simmer 5 min. or until fish flakes easily with fork. Serve topped with cheese.

SUPREME ITALIAN FISH SOUP

Steps:

• Place the first 7 ingredients except the salt in a 6.
• quart pot.
• Bring to a boil, cover, lower the heat, and simmer for 1 hour.
• Skim if necessary.
• Cool slightly and pour through a fine strainer lined with several layers of clean cheesecloth.
• Papertowels can be substituted.
• Season with salt very delicately so as not to overpower the flavor of fish.
• Add the garlic, parsley, and tabasco sauce to the fish broth to give it a piquant flavor.
• Add the seafood and simmer, half-covered, over the lowest possible heat for 2 hours.