ZUPPA DI PESCE E FRUTTI DI MARE (MEDITERRANEAN SEAFOOD SOUP)
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
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
ZUPPA DI PESCE, CIOPPINO, OR FISH STEW
Whatever you may call it this Italian named fish stew or soup or as Rachael Ray would say "Stoup." You can use any kind of white fish your fish monger has fresh like cod (my favorite), catfish, flounder then add some shell fish seasonings and soup it is.
Provided by Rita1652
Categories Stew
Time 1h
Yield 15 serving(s)
Number Of Ingredients 30
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.
Nutrition Facts : Calories 160.3, Fat 2.5, SaturatedFat 0.5, Cholesterol 65.3, Sodium 752.2, Carbohydrate 14.1, Fiber 3, Sugar 4.4, Protein 18.6
CIOPPINO
Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
- Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
- Ladle the soup into bowls and serve.
PEASANT'S ZUPPA DI PESCE
Provided by Food Network
Time 43m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large saute pan (approximately 16-inches), add oil, garlic, and shallots. Saute until garlic and shallots are a very light golden color. Add all the fish to pan along with the wine, water, tomatoes, thyme, salt, pepper, and oregano. Cover pan and let simmer until clams and mussels open, approximately 20 minutes. Add parsley and basil and divide evenly into 4 soup bowls.
- At Peasant, Frank floats crostini (toasted bread rubbed with olive oil, garlic, Parmigano, oregano, salt and pepper) on top of each serving.
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 - ADRIATIC FISH STEW RECIPE - (4.6/5)
Provided by á-5765
Number Of Ingredients 18
Steps:
- Croutons. Preheat the oven to 350°. Arrange the bread on a baking sheet and brush with the olive oil. Toast for about 20 minutes, until lightly browned. Rub the croutons on one side with the garlic. Stew. Bring a medium saucepan of water to a boil over moderately high heat. Add the squid, stir once and drain immediately. Plunge the squid into a bowl of cold water, then drain thoroughly. Heat the olive oil in a large, high-sided non-reactive skillet. Add the onion and garlic and cook over moderate heat, stirring, until the onion is translucent, about seven Minutes. When the garlic is golden, discard it. Transfer the onion to a bowl. Add the fish heads, bones, tails and the shrimp shells to the skillet and cook over high heat, stirring, for 5 minutes. Add ¼ cup of the wine and cook, stirring, until slightly reduced, about 2 minutes. Stir in ½ cup of water and strain the mixture, pressing on the solids. Wipe out the skillet and return the liquid to it. Add the cooked onion to the skillet with the remaining 1/4 cup wine and the vinegar and simmer over moderate heat until reduced by half, about 3 minutes. Add the tomatoes with their liquid and season with salt and pepper. Simmer for 5 minutes, crushing the tomatoes with a wooden spoon. Cover and cook for 5 minutes, stirring occasionally. Spread the firmest fish-skate, monkfish and halibut-in the skillet in a single layer. Cook over moderate heat for 2 minutes, then turn the pieces over. Add the more delicate fish-red snapper, sea bass, whiting, haddock-and the shrimp to the skillet and top with the clams. The sauce should barely cover the fish; if necessary, add a little water. Cover and simmer over moderately low heat until the fish is cooked through and most of the clams have opened, about 10 minutes. Transfer the fish, shrimp and opened clams to a large warmed serving bowl and cover loosely with foil. Boil the broth over moderately high heat until reduced to about 4 cups, removing the clams as they open. Stir the squid into the broth to rewarm them. Pour the sauce and squid over the seafood. Sprinkle with parsley. Serve with croutons.
ZUPPA DI PESCE
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
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 FRA DI AVOLO
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
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
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