Peasants Zuppa Di Pesce Recipes

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ZUPPA DI PESCE E FRUTTI DI MARE (MEDITERRANEAN SEAFOOD SOUP)



Zuppa di Pesce e Frutti di Mare (Mediterranean Seafood Soup) image

Easy yet tasty fish soup made only with the best fresh Mediterranean fish and seafood. Use the remaining fish stock for a seafood risotto.

Provided by Giulia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h5m

Yield 4

Number Of Ingredients 18

¾ pound cod
½ pound prawns
1 onion, quartered
1 carrot, chopped
1 stalk celery, chopped
salt and ground black pepper to taste
water to cover
6 tablespoons extra-virgin olive oil
½ small onion, sliced
1 red chile pepper, chopped
1 clove garlic, minced
½ cup dry white wine
½ pound tomatoes, chopped
½ pound clams in shell, cleaned
½ pound mussels, cleaned and debearded
4 slices bread, or more to taste
1 clove garlic, halved
1 bunch fresh parsley, chopped

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.

Nutrition Facts : Calories 531 calories, Carbohydrate 29.9 g, Cholesterol 151.9 mg, Fat 24.6 g, Fiber 3.7 g, Protein 40.7 g, SaturatedFat 3.7 g, Sodium 569.3 mg, Sugar 7.6 g

STRACCETTI DI PESCE SPADA



Straccetti di Pesce Spada image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 10

5 1/2 ounces swordfish
3 tablespoons all-purpose flour
1/8 cup extra-virgin olive oil
2 cloves garlic
1/2 teaspoon roughly chopped chile peppers
Pinch salt
1/4 cup white wine
3/4 cup Italian cherry tomatoes
1/3 cup black olives
1 cup fresh arugula

Steps:

  • Slice the swordfish into 1/2 by 2-inch strips. Dust with flour and toss to evenly coat. In a medium skillet, heat the olive oil with garlic and chile peppers. Remove the garlic when golden brown. Shake off the excess flour from the swordfish strips and carefully place into hot olive oil. Season with salt and when the fish is golden in color, add the white wine. Let the wine reduce a little and then add the tomatoes. Reduce the tomatoes for approximately 3 minutes and add the black olives. Place on large plate and serve with fresh arugula.

ZUPPA DI PESCE FRA DI AVOLO



Zuppa Di Pesce Fra Di Avolo image

An Italian favorite, best with a nice red wine and Frank Sinatra playing in the background.

Provided by Charles Anthony

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 10

Number Of Ingredients 17

3 tablespoons olive oil
2 pounds sea scallops
2 pounds large shrimp, peeled and deveined
1 pound calamari rings
24 mussels, cleaned and debearded
24 littleneck clams, scrubbed and rinsed
3 (14.5 ounce) cans crushed tomatoes
1 cup water
2 (6.5 ounce) cans chopped clams
¼ cup olive oil
1 small yellow onion, chopped
2 tablespoons red pepper flakes
1 tablespoon chopped garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt
2 (16 ounce) packages linguine pasta

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.

Nutrition Facts : Calories 775.2 calories, Carbohydrate 80.5 g, Cholesterol 329.5 mg, Fat 17.2 g, Fiber 6.8 g, Protein 72 g, SaturatedFat 2.6 g, Sodium 957.3 mg, Sugar 0.5 g

ZUPPA DI PESCE



Zuppa di Pesce image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 leeks
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup Italian parsley, chopped
2 cups tomatoes, peeled, seeded and chopped (fresh or canned)
2 teaspoons tomato paste
1 teaspoon thyme leaves
1 teaspoon rosemary leaves
6 cups fish stock or clam juice
1 cup dry red wine
1 pound fish fillets (halibut, red snapper, monkfish or cod)
1 pound shrimp, peeled and deveined
1 pound bay scallops
Coarse salt and freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 3 grams, Sodium 1379 milligrams, Sugar 3 grams, TransFat 0 grams

ZUPPA DI PESCE CASTAGNA



Zuppa Di Pesce Castagna image

This recipe from Castagna in Portland, OR, was requested in the LA Times' Culinary SOS column by a fan who described it as "ambrosia". It certainly has all the right stuff. "This striking dish is perfect for summer entertaining, and half of the recipe can be made in advance. The rich fish broth is delicately flavored with leek and fennel, complemented with bright notes from lemon and Pernod, and rounded out with just a hint of chile and tomato for added depth. Serve each bowl with a generous helping of steamed and sautéed fish and shellfish, crostini and creamy anchovy aioli or rouille." Substitute any firm fleshed white ocean fish & vary the shellfish according to your locale & season.

Provided by Busters friend

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 23

4 leeks, white parts only, coarsely chopped and washed
1 fennel bulb, coarsely chopped
3 tablespoons olive oil
1 arbol chile, seeded
3 tablespoons tomato paste
2 tablespoons arborio rice
2 quarts fish stock, plus more as needed (broth, vegetable broth fine too)
salt, to taste
Pernod
1 lemon, juiced (to taste)
1/4 cup shallot, finely chopped
1/4 cup olive oil, plus
2 tablespoons olive oil, divided
24 mussels, de-bearded
24 clams
1/4 cup dry white wine
salt, to taste
pepper, to taste
16 prawns, cleaned
16 scallops, quartered crosswise
1/4 cup chives, chopped
1 lb cod, cut into 2-inch pieces (monkfish fine too)
flour (for dredging)

Steps:

  • Soup base:.
  • In a large, heavy-bottom pot over medium-high heat, sauté the leeks and fennel in the olive oil until translucent. Stir in the pepper and tomato paste and continue cooking until the tomato paste has darkened in color and thickened slightly, about 5 minutes, stirring constantly.
  • Stir in the Arborio rice, then the fish stock, scraping any flavoring from the bottom of the pan. Bring to a simmer over high heat, then reduce the heat to maintain a simmer and continue cooking until the rice is tender, about 15 minutes.
  • Puree the soup base in a blender until smooth, then pass through a fine sieve, discarding any solids. Adjust the seasonings with salt, Pernod and lemon juice to taste. If the base is too thick, add additional fish stock to thin.
  • Soup and assembly:.
  • In a large frying pan or skillet, sauté the shallots in 2 tablespoons olive oil until translucent. Stir in the mussels and clams, then stir in the white wine.
  • Cover the pan and simmer until the clams and mussels open (discard any that will not open). Stir in the soup base, and season to taste with salt and pepper. Stir in the prawns and scallops, then bring to a gentle simmer and poach the fish until done (the fish should be just firm and opaque). Stir in the chopped chives.
  • Meanwhile, season each piece of cod with a light pinch each of salt and pepper. Lightly dredge the fish in flour. Heat a large skillet over medium high heat, and add the remaining olive oil. When the oil is hot, add the fish pieces a few at a time and sauté until lightly golden on both sides and the fish is firm and opaque, 2 to 4 minutes on each side.
  • Divide the soup between 8 warm bowls and top with the sautéed cod. Serve immediately.

Nutrition Facts : Calories 392.5, Fat 19.5, SaturatedFat 3, Cholesterol 75.5, Sodium 1051.5, Carbohydrate 18.1, Fiber 2.3, Sugar 2.8, Protein 34.5

ZUPPA DI PESCE



Zuppa Di Pesce image

Make and share this Zuppa Di Pesce recipe from Food.com.

Provided by dicentra

Categories     Squid

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 23

1 lb cleaned squid, bodies and tentacles separated but kept intact
1/2 lb large shrimp, in shell peeled, leaving tail and first segment of shell intact, and deveined (21 to 25 per lb)
1/8 teaspoon black pepper
3/4 teaspoon salt
1/4 cup olive oil
3 garlic cloves, finely chopped
1/2 teaspoon hot red pepper flakes
1/4 teaspoon dried oregano, crumbled
1 cup dry white wine
4 1/2 cups water
12 small hard-shelled clams such as littleneck clams, scrubbed (less than 2 inches in diameter)
12 mussels, scrubbed and beards removed (preferably cultivated)
4 cups fish stock (32 fl oz) or 4 cups bottled clam juice (32 fl oz)
2 (14 ounce) cans diced tomatoes with juice
1 teaspoon sugar
1 lb skinless halibut fillet, cut into 1-inch pieces
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
1 (12 inch) Italian bread, cut into 1/2-inch-thick slices
2 tablespoons olive oil
1 garlic clove, halved crosswise
2 tablespoons finely chopped fresh flat-leaf parsley
extra virgin olive oil, for drizzling

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



Zuppa Di Pesce image

Tender cod chunks are simmered in aromatic wine with onions, garlic, tomato and fresh basil for a savory Italian soup that's served with Parmesan cheese.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield Makes 4 servings.

Number Of Ingredients 8

1/4 cup oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (28 oz.) Italian-style plum tomatoes, undrained
1/2 cup dry white wine
2 Tbsp. chopped fresh basil
1 lb. cod fillets, cut into 1-inch chunks
1/4 cup POLLY-O Shredded Parmesan Cheese

Steps:

  • Heat oil in large saucepan on medium-high heat. Add onions and garlic; cook and stir 4 to 5 min. or until tender.
  • Stir in tomatoes and their liquid, the wine and basil. Bring to boil. Reduce heat to medium-low; simmer 10 min.
  • Add fish; simmer an additional 10 min. or until fish flakes easily with fork. Ladle into serving bowl; sprinkle with cheese.

Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

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