MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
- Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.
FISH FILLET WITH CLAM SAUCE
Steps:
- Depending on what kind of flatfish you're using, either remove the top dark skin by pulling it off or cutting it off with a sharp or - if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water.
- Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open - about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isn't, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while you're preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce - don't let it boil - and spoon the sauce and the mussels or clams over each fish.
ANYTIME FISH AND SHELLFISH STEW
This is a sort of ad-lib fish stew, inspired by the kind of stew you'd find served in the South of France: Its exact proportions and quantities aren't set in stone. Use whatever white-fleshed fish and shellfish you like. Potatoes make the dish more substantial, and the slices really absorb all the lovely flavors of the stew.
Provided by David Tanis
Categories seafood, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat olive oil over medium in a large, heavy-bottomed soup pot or Dutch oven. Add onions and stir to coat. Season with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes.
- Stir in garlic, bay leaf, thyme, saffron and red pepper, and cook for 1 minute. Add wine and tomatoes, and simmer 1 minute. Add stock and bring to a slow boil over medium. Add potatoes and a good pinch of salt. Adjust heat to a brisk simmer. Cook with lid ajar until potatoes are just done, about 10 minutes. Taste broth - it should be well seasoned - and adjust as necessary. (You can do this up to an hour ahead of time.)
- As the broth simmers, add the clams, and cook for 5 minutes, covered with the lid ajar. Add cod and mussels on top, cover and cook until the mussels are done, 4 to 5 minutes. Turn off heat, and let the stew steep for 5 to 10 minutes, until the mussels and clams open. Serve in wide soup bowls.
SAVOURY ITALIAN FISH SOUP (BRODETTO)
An aromatic traditional Italian soup, flagrant with fresh herbs, clams, shrimps, and sea bass. An out-of-the-world comfort food without the packing calorie. *recipe revised from foodtv.ca
Provided by Izzy Knight
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a large stock pot over medium high heat add olive oil, celery, spring onion, marjoram, parsley, thyme, and garlic sauti until onions begin to become transparent about 5 minutes.
- Add the vinegar, cherry tomatoes, peperoncino, canned whole tomato, cuttlefish and wine.
- Allow to come up to a simmer and then cook for 10 minutes.
- Add the Bass by placing on top of the broth and very gently pushing the fish down.
- Allow to cook 5 minutes.
- Add the mussels, razor clams, shrimp, and squid by placing on top of broth and fish gently pushing down with a large ladle and basting the shell fish with the hot broth.
- Cover stockpot with a lid and cook for 2 to 3 minutes until mussels and clams are all open and shrimp and squid are cooked through.
- Taste and season with salt and pepper.
- Carefully remove to serving platter and sprinkle parsley on top.
FISH SOUP (BRODO DI PESCE)
This recipe is part of the [Epicurious Online Cooking School](http://cookingschool.epicurious.com/), in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Provided by Gianni Scappin
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- 1. In a large pot over moderate heat, warm the oil. Sear the fish fillets until browned on both sides, about 4 minutes total. Add the scallops, shrimp, squid, and garlic to the pan and cook, stirring very gently, until the garlic is aromatic, about 1 minute.
- 2. Add the saffron, clams, mussels, white wine, pepper flakes, tomatoes, about half the parsley, and half the basil. Bring to a boil, then lower the heat and simmer for 2 minutes to begin cooking the seafood.
- 3. Add the fish stock or water to make the soup as brothy as you like. Return the liquids to a boil, cover the pot with a tight-fitting lid, and simmer until the clams and mussels are completely open, 4 to 5 minutes (discard any that do not open after that time).
- 4. Add the remaining parsley and basil, and season to taste with salt and pepper. Gently ladle the soup into bowls, preserving as many whole pieces of fish as possible.
SUPREME ITALIAN FISH SOUP
THIS FISH SOUP IS UNMATCHED. SIMPLY THE BEST. Dont be intimidated by long list of ingredients (this is a fish broth and fish soup combination recipe). Many ingredients can be substituted. Fish broth can be made days in advance and stored in the fridge.
Provided by Polar Bear
Categories Mussels
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the first 7 ingredients except the salt in a 6.
- quart pot.
- Bring to a boil, cover, lower the heat, and simmer for 1 hour.
- Skim if necessary.
- Cool slightly and pour through a fine strainer lined with several layers of clean cheesecloth.
- Papertowels can be substituted.
- Season with salt very delicately so as not to overpower the flavor of fish.
- Add the garlic, parsley, and tabasco sauce to the fish broth to give it a piquant flavor.
- Add the seafood and simmer, half-covered, over the lowest possible heat for 2 hours.
Nutrition Facts : Calories 261.8, Fat 3.2, SaturatedFat 0.7, Cholesterol 171.3, Sodium 802.1, Carbohydrate 7.9, Fiber 1.4, Sugar 3.1, Protein 47.7
SHELLFISH SOUP
This soup recipe celebrates seafood in all its glory. Luscious mussels and clams, cooked in white wine, finished with croutons and garlic mayonaise
Provided by Tom Kerridge
Categories Soup, Starter, Supper
Time 55m
Number Of Ingredients 23
Steps:
- First, throw out any mussels and clams with broken or open shells. Heat a large saucepan over a high heat and, once smoking, add the mussels, clams and white wine. Cover with a tight-fitting lid and rapidly steam for 3 mins. Once the shells have opened, tip the shellfish into a colander lined with muslin cloth, with a bowl underneath to catch the full- flavoured shellfish stock. Discard any mussels or clams that have not opened.
- Heat the oil in the saucepan and add the onion, fennel, carrot and garlic. Cook until softened and browned, about 12 mins, then add the saffron and shellfish stock. Simmer for 5 mins to infuse the saffron. Add the Pernod, tomatoes and 100ml water, and simmer for 5 mins more.
- Heat oven to 180C/160C fan/gas 4. Pick the clams and mussels from the shells, reserving some for presentation, and set aside.
- To make the mayonnaise, put the mustard, vinegar, egg yolk and garlic in a bowl. Use a stick blender to blitz while slowly drizzling in both oils until thick and glossy. This will take about 5 mins. Chill until needed.
- For the croutons, thinly slice the baguette and lay on a large baking tray. Drizzle with a little olive oil and a pinch of flaky sea salt. Bake in the oven for 12-14 mins until golden and crisp.
- Once the soup has thickened, transfer to a blender and blitz until very smooth, then pass through a fine sieve. Finish with the brandy, Tabasco and lemon juice. Taste and adjust the seasoning.
- To serve, return the soup to the heat to warm through, then drop in the mussels and clams for 1 min. Ladle the soup into two large bowls, drizzle with a little olive oil, and serve the croutons and garlic mayonnaise on the side.
Nutrition Facts : Calories 805 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 18 grams sugar, Fiber 10 grams fiber, Protein 23 grams protein, Sodium 2.4 milligram of sodium
FISH, CLAMS, AND MUSSELS WITH WHITE WINE AND GARLIC
Steps:
- Cut striped bass fillets and halibut fillets into 2-inch cubes (don't use tuna or salmon - they do not belong in a fish stew). In a large skillet, heat olive oil over medium-high heat. Add chopped shallots, chopped garlic, and dried crushed red pepper. After they are light brown (about 2 minutes), add parsley, then quickly throw in the fish. Add salt and pepper to taste. After the fish is lightly colored, add clams and mussels and white wine. Cover the pan and cook over medium heat for 5 minutes (when the mussels and clams open, the stew is done). Okay? Sprinkle with chopped Italian parsley. Serve with 1/2-inch-thick slices of Italian bread, fried in olive oil, on the side. That's it; it's done.
CIOPPINO (SEAFOOD SOUP) WITH FENNEL AND GARLIC
This is a tomato based broth with oodles of seafood, fennel and of course garlic in it since it is served at the stinking rose restaurant in LA Use ingredients as a guide, because fresh and local seafood will be best. It is actually a very simple recipe just with lots of choices to put in it :) The first part can be done early too, and then just reheated when you want to pop in the seafood. Prrp time includes chopping onions, etc.
Provided by MarraMamba
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat.
- In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Sauté for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes.
- Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.
ZUPPA DE CLAMS (OR MUSSELS)
This is a delicious Italian first course soup, as good with mussels as it is with clams. The servings are large, so adjust accordingly if desired. Time does not include preparing the clams. This is pretty much the soup I would get when I'd order it in New York family Italian restaurants. You can add a bit of clam broth if you like, but steaming the claims in the broth as is gives it a nice flavor. And in this version, the tomatoes, not paste, would be used.
Provided by Charmed
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and dry the clams and soak them in a large bowl in cold, salted water for about 30 minutes.
- Any remaining sand should fall to the bottom of the bowl.
- Drain the clams and rinse them well in a colander under running water.
- Crush one clove of garlic, and slice the remaining cloves very thin.
- In a large, heavy pan, sauté the crushed garlic until it begins to brown, then remove from the pan and discard.
- Add the remaining sliced garlic and the parsley.
- Cook over very low heat for 2 to 3 minutes, then add the tomatoes and enough liquid to just make a slightly soupy dish.
- You don't want too much liquid in this, but judge the amount to your taste.
- Season with the salt and pepper, then raise the heat to medium and cook for 15 minutes.
- (Add more liquid if necessary).
- Add the clams, lower the heat again, cover pan, and let steam for about 10 minutes, or until the shells have opened and the clams are ready.
- Discard any unopened clams.
- Sprinkle with more freshly ground pepper and the basil, if desired.
- (You can substitute a teaspoon of dried if you wish).
- Serve in shallow bowls with slices of bread for dunking.
MOROCCAN FISH SOUP
My Moroccan friend does this lovely fish soup, you have to leave the shells on the shell fish, as it adds to the flavour. I normaly use clams, mussels and white fish
Provided by Jane Gib
Categories Moroccan
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil, fry the onions and celery and cook gently until transparent.
- add garlic, ginger and chilli and fry for a further 2 minute.
- add cumin, coriander and cinnamon stick, stir and cookn for a further minute.
- add potatoes and cok for 2 minute.
- add the stock and lemon juice and simmer for 20 min or until potatoes are tender.
- add the fish and shellfish, tomatoes herbs and salt and pepper, cook on a low heat until fish is cooked. garnish with extra dill and parsley.
Nutrition Facts : Calories 216, Fat 11, SaturatedFat 1.7, Cholesterol 1.9, Sodium 325.3, Carbohydrate 23.7, Fiber 3.9, Sugar 5.8, Protein 7.6
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