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.
SEAFOOD SOUP
Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. It's just the perfect homemade fish soup. -Valerie Bradley, Beaverton, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes., Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf.
Nutrition Facts : Calories 213 calories, Fat 9g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 525mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
NEAPOLITAN SEAFOOD SOUP
Make and share this Neapolitan Seafood Soup recipe from Food.com.
Provided by Tootsie
Categories European
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mince 2 of the garlic cloves.
- Heat oil in a heavy large pot over medium heat until hot.
- Add onion, bell pepper, minced garlic, oregano and red pepper.
- Cover and cook 5 to 8 minutes or until soft, stirring occasionally.
- Add wine.
- Increase heat to medium-high; cook 5 minutes or until wine is reduced by half.
- Add tomatoes, water, clam juice, parsley and salt.
- Bring to a boil; reduce heat to low.
- Cover and cook 15 minutes, stirring occasionally.
- Remove cover.
- Increase heat to medium-high; bring to a gentle boil.
- Add shrimp, scallops and clams.
- Cook 2 to 3 minutes or until shrimp turn pink and scallops and clams are opaque.
- Meanwhile, rub toasted bread with remaining garlic clive.
- Place slice of bread in each soup bowl.
- Ladle soup over bread.
- Pass additional red pepper, if desired.
NEAPOLITAN SAUCE
You might just stop buying store-bought marinara sauce, especially because homemade Neapolitan sauce is so simple to make! I personally find sweet basil is sweet enough to not need any additional sweetener. Serve on top of pasta or use as a sauce for pizza or lasagna.
Provided by thedailygourmet
Categories Marinara Pasta Sauce
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Score an "x" in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.
- Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.
- Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.
- Stir in fresh basil and remove from the heat. Serve immediately.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 9.5 g, Fat 7.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 302.4 mg, Sugar 6 g
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