A Touch of Garlic's Zuppa Di Pesce
Keys: Seafood Soups Stews
Yield: 1
Ingredients:
2 tbl garlic and onion mixture see * Note
2 tbl olive oil
1/4 tsp salt
1/4 tsp freshly-ground black pepper
1/4 tsp dried oregano
6 x littleneck or small clams washed
12 x mussels washed, debearded
1/4 cup white wine (Chablis)
3 oz Shrimp Stock (see below)
4 oz swordfish filet cut into chunks
4 oz sea bass filet boned, and
cut into chunks
2 oz calamari (squid) tubes and
tentacles cleaned
2 oz scungilli (conch) canned or fresh
2 x jumbo shrimp peeled, deveined
1 tbl capers
1 tbl coarsely-chopped fresh basil
8 oz Pommodoro Sauce (see below)
1/3 lb linguini pasta cooked al dente
----------------- SHRIMP STOCK ----------------
1/8 cup olive oil
15 x shrimp shells - (to 20)
1/4 cup coarsely-chopped onions
1/4 cup coarsely-chopped celery
5 whl black peppercorns
2 x bay leaves
8 oz water
----------------- POMMODORO SAUCE ----------------
3 tbl olive oil
2 tbl garlic and onion mixture see * Note
8 oz imported plum tomatoes crushed
1/8 tsp salt
1/8 tsp freshly-ground black pepper
3/4 tsp dried oregano
1 tsp coarsely-chopped fresh basil
Method:
* Note: Mince 1/4 of a small onion together with "A TOUCH OF GARLIC"
(one garlic clove).
For the Shrimp Stock: Preheat medium-size saucepot on high heat for
approximately 3 minutes. Add olive oil. Wait 2 minutes, then add shrimp
shells. Saute shells for 2 to 3 minutes or until they are a bright
orange in color. Add remaining ingredients, then lower heat to medium
and reduce by half, approximately 10 to 15 minutes. Pour through a fine
strainer discarding shells and reserving liquid stock. May be prepared
and refrigerated up to 5 days in advance. (Makes 4 ounces)
For the Pommodoro Sauce: Saute garlic and onion mixture and olive oil in
a small saucepot on medium-low heat for approximately 5 minutes stirring
frequently. Do not brown. Add remaining ingredients and simmer for 30
minutes, stirring occasionally. May be prepared and refrigerated up to 5
days in advance. (Makes 8 ounces)
Saute garlic and onion mixture with olive oil in a large skillet for two
minutes on high heat. Add white wine, salt, pepper, oregano, Shrimp
Stock, Pommodoro Sauce, mussels and clams. Cover and poach for 5
minutes. Add swordfish and sea bass, cover again and continue to poach
for 5 minutes. Add shrimp, calamari, scungilli, capers and basil. Cover
once more and simmer for 3 minutes or until shrimp are cooked through.
To serve: Arrange shellfish around linguine in large pasta bowl. Pour
remaining seafood sauce over center of pasta.
This recipe yields 1 to 2 servings.
~Angelique~
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