|
| |
| Zuppa de Pesce |
| |
 |
| 1/3 cup |
|
balsamic vinegar |
|
| 10 |
|
plum tomatoes |
|
| 1 medium |
|
onion, chopped |
|
| 1/3 cup |
|
garlic, chopped |
|
| 1 stalk |
|
celery |
|
| 4 inches |
|
anise stalks, sliced |
|
| 1 bunch |
|
anise green sprigs |
|
| 3 tablespoons |
|
extra virgin olive oil |
|
| 1 dash |
|
sea salt |
|
| 1 dash |
|
freshly ground black pepper |
|
| 2 whole |
|
bay leaves |
|
| 1 teaspoon |
|
basil |
|
| 1 teaspoon |
|
oregano |
|
| 2 cups |
|
heavy seafood stock |
|
| 6 medium |
|
clams |
|
| 12 |
|
mussels |
|
| 4 large |
|
shrimp |
|
| 4 large |
|
sea scallops |
|
| 200 grams |
|
salmon or oily fish |
|
|
|
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| 1 |
Set the balsamic vinegar on a simmer to
reduce to 1 tablespoon. Only do this with unaged medium quality
balsamic vinegar. For 10-15 year old vinegar, use 1 tablespoon,
as is. |
| 2 |
Blanch the tomatoes for 2 minutes in
unsalted water on a heavy boil, drain and dump into ice water.
After cool, peel and seed the tomatoes, then coarsely chop. |
| 3 |
On a medium heat, sauté the onions, anise
stalks, and celery, for 2 minutes until soft. Add garlic and
sauté for another minute on a low heat. |
| 4 |
Add a dash of salt and pepper, bay leaves,
and ˝ cup of stock, basil, oregano, and reduced balsamic vinegar. Simmer for 15 minutes.
If fresh basil is used, wait until the mussels are added later. |
| 5 |
Remove the sprig of anise and add another
˝ cup of stock. Simmer for another 10 minutes. |
| 6 |
Add clams and simmer for 6 minutes. |
| 7 |
Add shrimp and fish, and simmer for
another 4 minutes. |
| 8 |
Add remaining ingredients and simmer for 5
minutes. |
| 9 |
Serve in flat bowls with cracked pepper,
parsley, and shaved parmesan. |
|
| |
| Servings: 2 |
| Yield: large bowls |
| Preparation time: 20 minutes |
| Cooking time: 1 hour |
| Ready in: 1 hour and 20 minutes |
| |
| Recipe Source |
| Author: Randall S. Becker Source:
Heck's Kitchen
|
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| Recipe formatted and exported by
Living Cookbook from
Radium Technologies,
Inc. |
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|
|
| Heavy Seafood Stock |
| |
| |
| This is a heavy seafood stock, useful for strong
soups like zuppa de pesce or bouillabaisse. |
| |
| 1 small |
|
anise bulb, chopped |
|
| 1 medium |
|
onion, chopped |
|
| 2 cloves |
|
garlic, chopped |
|
| 1 stalk |
|
celery |
|
| 2/3 lbs |
|
mussels |
|
| 6 medium |
|
clams |
|
| 3 grams |
|
bonito powder |
|
| 5 cups |
|
water |
|
| 1 cup |
|
dry white wine |
|
|
|
| |
| 1 |
Sauté anise, onion, garlic, and celery in
a large pot for 2 minutes until soft. Reduce heat to simmer and
simmer for 15 minutes, stirring or sauteing occasionally. |
| 2 |
Add remaining ingredients and bring to a
boil. Reduce heat and simmer for 20 minutes. |
| 3 |
Let stand for 10 minutes, then strain
through cheese cloth or a fine strainer. Do not pass any of the
particles at the bottom of the pot through the strainer. |
| 4 |
Simmer for 20 minutes if any reduction is
required. |
|
| |
| Servings: 20 |
| Yield: 5 cups |
| Preparation time: 5 minutes |
| Cooking time: 30 minutes |
| Ready in: 45 minutes |
| |
| Recipe Type |
| Soup |
| |
| Cooking Tips |
| The stock will be salty from the mussel and clam
liquor. It's unlikely that you'll have to add salt, so avoid the
temptation to season at the beginning of cooking. |
| |
| Recipe Source |
| Author: Randall S. Becker Source:
Heck's Kitchen
This isn't your traditional fish stock. It's really good when a
heavy salty seafood taste is needed. |
| |
| |
| Recipe formatted and exported by
Living Cookbook from
Radium Technologies,
Inc. |
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