Sardinian Fish Soup Zuppa Di Pesce Alla Sarda Recipes

ADWOA'S FISH CHILI RECIPE

Steps:

• Soak beans 8 hours or overnight in water to cover by 2 inches. Drain beans and place in saucepan with water to cover by 2 inches, or about 10 cups. Add seasoned salt to taste and minced garlic. Chop potato, carrots and onion into small pieces. Add to beans and cook until almost tender, about 1 hour. Season fish with salt and pepper to taste. Saute green onions in oil until tender, 2 minutes. Add fish and cook 10 minutes, flaking with spatula as it cooks. Add chili powder, tomatoes and tomato sauce to fish. Mix well and simmer over medium heat until tender, 15 to 20 minutes. Add fish to beans, mix well and cook on low heat, 20 to 30 minutes. This recipe yields 12 servings. Each serving: 226 calories, 390 mg sodium, 17 mg cholesterol, 3 grams fat, 33 grams carbohydrates, 19 grams protein, 2.82 grams fiber

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.

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.

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.

SARDINIAN FISH SOUP - {ZUPPA DI PESCE ALLA SARDA} RECIPE

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.