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 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
ZUPPA DI PESCE (ITALIAN FISH SOUP)
Zuppa di Pesce, an Italian fish soup, is a simple but delicious combination of garlic, tomatoes, white wine, fish stock, fresh fish, shellfish and herbs.
Provided by Craig Fear
Categories Main Course
Number Of Ingredients 14
Steps:
- Heat the olive oil in a medium stock pot over medium heat, add garlic and saute for about 2 minutes, stirring frequently, being careful not to burn.
- Add the tomatoes and optional white wine, raise heat to medium-high and simmer for 3-4 minutes.
- Add the stock and bring to a gentle boil.
- Add clams, cover and reduce heat to medium low. Simmer 5-7 minutes or until shells open.
- Add mussels and simmer 3-5 minutes or until shells open.
- Add fish and shrimp and simmer about 5-10 minutes or until fish is cooked through and easily flakes apart.
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.
ZUPPA DI PESCE - ITALIAN SEAFOOD SOUP
Steps:
- Add mussels and clams to a large heavy-bottomed pot along with 750ml vegetable/fish stock. Cover and cook over medium heat for 3 minutes, shaking pan occasionally until mussels and clams have opened up. Remove from heat. Strain and reserve the stock for the soup. Discard any unopened mussels and clams.
- Heat a tablespoon of oil in a large cast-iron frying pan on medium-high heat. Cook fish and prawns for 1-2 minute until seared and starting to char. Remove from heat and set aside.
- In the same pan, cook tentacles for 30 seconds on high heat until just cooked. Remove and set aside.
- Heat the remaining 2 tablespoons oil on medium-high heat in a large wide pan. Add garlic and chilli. Sauté for a few seconds. Add onion and fennel. Sauté for 3-4 minutes until the onion is caramelized. Add the pinch of saffron. Mix well. Add wine to deglaze the pan and mix all the brown, sticky bits.
- Add Val Verde Passata, the reserved stock, oregano and lemon juice. Mix well. Reduce heat to medium and simmer uncovered for 15-20 minutes to develop flavours.
- Add the mussels, clams, fish, prawns, octopus/squid and mix well. Cook for a further 1-2 minutes until heated through.
- Remove from heat. Sprinkle with black pepper, garnish with parsley and fennel. Drizzle with extra virgin olive oil.
- Serve with crusty bread.
ZUPPA DI PESCE
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
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
ZUPPA DI PESCE
Provided by Moira Hodgson
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
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
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
Steps:
- In a large frying pan saute shallots and garlic in olive oil. Add parseley and hot pepper. Add wine, lower heat. Add squid, calamari, octopus cut in thin strips. Cover, simmer 10 min. Add tomatoes, bring to boil, add rest of fish, mussels, salt, pepper, broth. Cook, uncovered, 20 min. Discard any mussels that did not open. Into each soup dish place a slice of bread previously fried in a small amount of oilve oil, then rubbed with a clove of garlic. Ladle zuppa over bread. Enjoy!
SPAGHETTI WITH PEAS AND ZUCCHINI RIBBONS
This quick, colorful pasta showcases the season's first peas, zucchini, and basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil; add 1 teaspoon salt. Add peas, and cook until tender, 3 to 4 minutes for fresh peas and 1 minute for frozen. Using a slotted spoon, transfer peas to a medium bowl; set aside. Add zucchini to pot, and cook 30 seconds; using a slotted spoon, transfer to bowl with peas.
- Put yogurt and basil into a large, heatproof bowl; season with salt and pepper. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute. Remove from heat. Add peas and zucchini to bowl; set aside.
- Cook pasta in salted boiling water until al dente; drain. Add pasta to vegetables and sauce, and toss to combine. Season with salt and pepper. Serve topped with cheese.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love