Zuppa Di Pesce
Richard Lee Holbert
Fish Soup
Source : HungryMonster.com
Serves: 4
Ingredients:
Amount Measure Ingredient -- Preparation Method
8 large shrimp -- (about 1/2 pound) -- peeled and deveined
8 large sea scallops -- (about 6 ounces),-- muscle removed
12 small hard shelled clams -- (such as littleneck's)
8 mussels -- beards removed
3/4 pound halibut fillet
4 large vine ripened tomatoes -- (1 1/2 lbs)
1 pound cleaned squid
1 tablespoon olive oil
1 cup dry white wine
2 teaspoons chopped garlic
1/4 teaspoon dried red pepper flakes -- or to taste
1/4 teaspoon dried oregano
2 cups clam juice
1 tablespoon extra virgin olive oil -- for drizzling
2 tablespoons chopped fresh basil leaves
2 tablespoons fresh flat-leafed parsley leaves -- chopped
Preparation:
Scrub clams and mussels.
Cut halibut into 1 inch pieces.
Seed tomatoes and cut into 1/2 inch dice.
Remove hard transparent cartilage from inside squid sacs if necessary.
Cut squid sacs crosswise into 1/2 inch rings and keep tentacles whole.
Pat shrimp and scallops dry and season with salt and pepper.
In a 12 inch wide shallow flameproof casserole or a large deep heavy
skillet, heat 1 tablespoon olive oil until hot
but not smoking and saute shrimp and scallops over moderately high heat,
turning once, until golden on the outside
but not cooked through, about 2 minutes total (they will finish cooking
in soup).
Transfer shrimp and scallops to a bowl.
Add clams, wine, garlic, red pepper flakes, and oregano to casserole or
skillet and cook, covered, stirring occasionally, 4 minutes.
Stir in mussels and cook, covered, stirring occasionally, 3 minutes
more, or until clams begin to open.
Add clam juice and tomatoes to mixture and bring to a boil.
Season halibut with salt and pepper and arrange in casserole or skillet
with shrimp, scallops and squid (they will not be submerged in soup).
Cook mixture covered, 2 minutes, or until seafood is just cooked through
(discard any unopened clams and mussels).
Drizzle extra virgin olive oil over mixture and sprinkle with basil and
parsley.
Nutritional Information:
309 Calories (kcal); 10g Total Fat; (33% calories from fat); 28g
Protein; 16g Carbohydrate; 61mg Cholesterol; 674mg Sodium