Sardinian Fish Soup Zuppa Di Pesce Alla Sarda Food
SARDINIAN FISH SOUP - {ZUPPA DI PESCE ALLA SARDA} RECIPE
Provided by á-170456
Number Of Ingredients 16
Steps:
- Soak the saffron threads in the hot chicken broth; set aside. In a large Dutch oven or heavy pot, heat the oil. Add the onion and saute for 2 minutes. Add the chopped fennel bulb and saute for 3 minutes. Add the garlic and red pepper flakes and saute for 1 minute. Add the fennel leaves, parsley, tomatoes, and wine and stir well. Strain the chicken broth, pressing on the saffron threads to extract all the liquid, and add to the pot; discard the saffron. Stir well and simmer for 5 minutes. Meanwhile, cut the squid into 1/2-inch rings. Cut the lobster, tuna, and swordfish into 1-inch cubes. Add the squid to the pot and season with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until the squid is barely al dente, still firm but not rubbery. Add the remaining seafood and cook for 10 minutes longer. Place a bread slice in each of 6 soup bowls and carefully ladle the soup over the bread. Pass grated Pecorino Romano cheese at the table. Note: It is not customary in Italy to put grated cheese on fish dishes, but here the salty taste nicely complements the flavors of the seafood. This recipe yields 6 servings.
ROMAN-STYLE FISH SOUP (ZUPPA DI PESCE ALLA ROMANA)
Steps:
- In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the squid and cook and stir until opaque, about 2 minutes. Add the wine and simmer for 1 minute longer. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer.
- Add the water and bring to a simmer. Add the clams (discard any that do not close to the touch) and fish, cover, and cook until all the clams open and the fish is opaque throughout, about 5 minutes. Discard any clams that failed to open. Adjust the seasonings.
- Place a bread slice in each warmed soup plate. Ladle the soup over the bread and serve.
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