Best Zuppa Di Pesce E Frutti Di Mare Mediterranean Seafood Soup Recipes

ZUPPA DI MARE (SEAFOOD SOUP)

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.

CIOPPINO RECIPE OR ZUPPA DI PESCE

Steps:

• In a very large cast iron pot heat up the olive oil and saute the onion and leeks with a pinch of sea salt until translucent. Add the anchovies, carrot, celery, parsnip and bell peppers and saute together until they start to caramelize, about 20 minutes. Add the bay leaves, oregano, red pepper flakes and deglaze the pot with the white wine making sure to scrape all the brown bits from the bottom. Allow it to simmer until reduced by half.
• Add the canned tomatoes to the pot together with the stock and bring to a simmer. Partially cover with a lid and let it simmer away on very low flame for 30 minutes.
• Add all the clams and mussels to the pot together with the lobster tails and simmer uncovered for about 10 to 12 minutes until all the clams and mussels have opened and the lobster shells have turned bright red. Discard any clams/mussels that haven't opened
• About 5 minutes after adding the clams, mussels and lobster also add the shrimp and squid tentacles so they will all be ready at the same time. The shrimp will turn pink and curl up.
• Adjust seasonings, stir in the fresh basil and lemon juice, then cover with a lid and refrigerate overnight for the flavors to marry.
• Reheat before serving and char a few thick slices of crusty bread, rub them with garlic and brush with olive oil to mop all the Cioppino juices from your bowl. Serve with the lemon juice and fresh parsley on top.