Best Peasants Zuppa Di Pesce Recipes

PEASANT'S ZUPPA DI PESCE

Peasant's Zuppa Di Pesce image

Provided by Food Network

Time 43m

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
2 cloves shallot, crushed
Two 1/2- to 3/4-pound whole red mullets, cut in half, scaled with head and tails removed
One 1 1/4-pound whole orata (or any type of bass), cut in 4 equal parts, scaled with head and tails removed
1 large whole skate wing, cut in 4 equal parts
1 dozen Manila clams
4 razor clams (optional)
1 dozen mussels
4 langoustines, tails split (or 4 jumbo shrimp)
8 small whole seppie, remove beak (or 2 tubes of calamari, sliced into rings)
4 small baby octopus, remove beak
2 cups dry white wine
2 cups water
One 8-ounce can peeled Italian tomatoes (or 1 pint vine-ripe cherry tomatoes)
4 sprigs fresh thyme
Salt and pepper
2 pinches dried oregano
1/2 cup fresh chopped parsley
6 basil leaves, chopped

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.

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

Ingredients

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 AUA "CAGLIARITANA"

Zuppa Di Pesce Aua

Provided by Food Network

Categories main-dish

Time 3h20m

Yield s: 2 servings

Number Of Ingredients 29

Ingredients

1 onion, diced
2 celery branches, diced
1 carrot, diced
6 garlic cloves, crushed
6 crab shells, roasted
1 ml white wine
1 gram saffron threads
4 ripe Roma tomatoes
20 fresh basil leaves
Sea salt
2 red capsicums, diced
60 grams capers
1/2 onion
1 bay leaf
5 garlic cloves, crushed
1 teaspoon fresh chili
2 tablespoons freshly chopped parsley leaves, plus more for garnish
300 grams tinned tomatoes
60 grams olives
Sugar, to taste
Salt
20 basil leaves
100 grams Fregola, toasted
Crab meat (from 3 crabs)
18 mussels
18 vongole
12 prawns
200 grams cuttle fish
200 grams fish pieces

Steps:

In a medium saucepan, gently saute onion, celery, carrot, and garlic until soft. Add crab shells, stir and deglaze with wine and reduce. Add saffron and tomatoes, reduce. Add 2 liters cold water and bring mixture to a boil. Skim off the fat and simmer for 45 minutes, continuing to skim occasionally. Add basil and let cool. Strain and season with sea salt.
In a small sauce pan gently cook capsicum and capers. Add onion half, bay leaf, and garlic and chili. Cook gently for 15 minutes. Add freshly chopped parsley and tomatoes, bring mixture to a simmer for 15 minutes. Add olives and continue to cook for another 15 minutes. Add sugar and salt to desired taste. Add basil leaves and allow set aside to cool.
Zuppa Di Pesce Aua "Cagliaritana":
Cook the fregola in crab stock until tender and liquid has been absorbed. Place the sauce back onto medium-high heat and add the seafood. Gently poach until seafood is cooked. Place the fregola to 1 side and divide seafood among with sauce onto the fregola and sprinkle with a little chopped parsley. Serve hot.