Best Sardinian Fish Soup Zuppa Di Pesce Alla Sarda Recipes

Sardinian Fish Soup - {Zuppa Di Pesce Alla Sarda} Recipe image

Provided by á-170456

Number Of Ingredients 16

1 teaspoon saffron threads
1/2 cup hot chicken broth
5 tablespoons extra-virgin olive oil
1/2 cup thinly-sliced onion
1/2 cup chopped fennel bulb plus
1 tablespoon finely-chopped fennel leaves
2 garlic cloves chopped
1 teaspoon crushed red pepper flakes
1 tablespoon minced fresh parsley
1 1/2 cups coarsely-chopped peeled fresh or canned plum tomatoes (about 3 medium tomatoes)
1/2 cup dry white wine
2 1/2 pounds mixed seafood (cleaned squid, lobster meat, tuna and swordfish steaks)
Salt to taste
Freshly-ground black pepper to taste
6 slices Italian bread toasted
Grated Pecorino Romano cheese

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.

Zuppa Di Mare (Seafood Soup) image

Provided by threeovens

Categories European

Time 30m

Yield 8 appetizer servings, 4 serving(s)

Number Of Ingredients 16

2 garlic cloves, peeled
4 anchovies (about 1 ounce)
3 tablespoons fresh parsley, chopped divided
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
6 tablespoons extra virgin olive oil, divided
8 mussels, cleaned
8 littleneck clams, cleaned
1 cup dry white wine
1 1/2 cups chicken stock or 1 1/2 cups clam juice
1 cup tomato sauce
1 pinch saffron
1/2 lb white fish fillet, cut into bite sized dice (grouper, swordfish, halibut, snapper)
4 sea scallops
8 large shrimp, peeled and deveined
1/2 lb calamari, cleaned and sliced crosswise into rings

Steps:

In a food processor, chop garlic and anchovies; add 2 tablespoons parsley, red pepper flakes, oregano and 2 tablespoons olive oil.
Process to form a loose paste (I had to add more of the olive oil - add up to 2 more tablespoons to process).
In a large saucepan or Dutch oven, saute softrito, over medium heat, until the garlic pieces are golden and it sizzles.
Stir in the mussels and clams, tossing to coat in sofrito.
Add wine, increase heat to medium high, and cook until reduced by half.
Stir in stock, tomato sauce, and saffron; return to a simmer.
Add diced fish and cook one minute.
Add scallops, cook one minute.
Add shrimp, cook one minute.
Add squid; taste for seasonings.
By this time the shells should have opened (sometimes the shellfish, especially the mussels, open before this point and I remove them so they don't get rubbery, then return them at the end), if not cover for a minute or so, until they open; discard any shells that do not open.
Drizzle 2 tablespoons olive oil over soup and garnish with remaining parsley.