Zuppa Di Pesce Fish Soup Food

ZUPPA DI PESCE - ITALIAN SEAFOOD SOUP

Steps:

• Add mussels and clams to a large heavy-bottomed pot along with 750ml vegetable/fish stock. Cover and cook over medium heat for 3 minutes, shaking pan occasionally until mussels and clams have opened up. Remove from heat. Strain and reserve the stock for the soup. Discard any unopened mussels and clams.
• Heat a tablespoon of oil in a large cast-iron frying pan on medium-high heat. Cook fish and prawns for 1-2 minute until seared and starting to char. Remove from heat and set aside.
• In the same pan, cook tentacles for 30 seconds on high heat until just cooked. Remove and set aside.
• Heat the remaining 2 tablespoons oil on medium-high heat in a large wide pan. Add garlic and chilli. Sauté for a few seconds. Add onion and fennel. Sauté for 3-4 minutes until the onion is caramelized. Add the pinch of saffron. Mix well. Add wine to deglaze the pan and mix all the brown, sticky bits.
• Add Val Verde Passata, the reserved stock, oregano and lemon juice. Mix well. Reduce heat to medium and simmer uncovered for 15-20 minutes to develop flavours.
• Add the mussels, clams, fish, prawns, octopus/squid and mix well. Cook for a further 1-2 minutes until heated through.
• Remove from heat. Sprinkle with black pepper, garnish with parsley and fennel. Drizzle with extra virgin olive oil.
• Serve with crusty bread.

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 (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.

ITALIAN SEAFOOD BOIL

Steps:

• Wrap the bay leaf, rosemary, and fennel seeds in a cheesecloth bag. Set the sachet aside. Heat the oil in a very large pot over medium heat. Add the chopped fennel and shallots and saute until the fennel is tender, about 6 minutes. Season with salt and pepper. Add the tomatoes with their juices, the wine and fish broth. Stir in the tomato paste. Add the sachet. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes.
• Add the clams to the cooking liquid. Cover and cook until the clams open, about 6-8 minutes (discard any clams that do not open). Using tongs, transfer the clams to a bowl. Repeat with the mussels. Add the potatoes to the cooking liquid and simmer until they are almost tender, about 10 minutes. Add the fish, shrimp, and corn. Simmer until the fish and shrimp are just cooked through, and the corn is heated through, about 5 minutes. Return the clams and mussels to the soup. Stir in the parsley. Season the soup to taste with salt and pepper.
• Ladle the soup into bowls and serve with the Garlic Toasts with Red Pepper Aioli.
• Aioli:
• To make the garlic bread: Preheat the oven to 400 degrees F.
• Drizzle the oil over the bread slices. Arrange the bread on a baking sheet. Sprinkle with salt and pepper. Bake until the bread is crisp and golden, about 5 minutes. Immediately rub the garlic cloves over the hot toasts.
• To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)
• Spread the aioli over the toasts and serve.

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 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.

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 FISH SOUP

Steps:

• Start garlic in cold pan coated with olive oil. Cook 30 secs over medium heat, then add the onions. Cook 3 minutes until onions are tender.
• Add tomatoes and water. Break up tomatoes with a potato masher. Simmer covered 10 minutes.
• Add basil, pepper, capers, parsley and olives. Cook covered 10 minutes.
• Add cod and cook covered 20 minutes or until fish is cooked through.
• Serve with Italian bread.

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.