Zuppa Di Pesce Adriatic Fish Stew Recipe 465

Steps:

• Croutons. Preheat the oven to 350°. Arrange the bread on a baking sheet and brush with the olive oil. Toast for about 20 minutes, until lightly browned. Rub the croutons on one side with the garlic. Stew. Bring a medium saucepan of water to a boil over moderately high heat. Add the squid, stir once and drain immediately. Plunge the squid into a bowl of cold water, then drain thoroughly. Heat the olive oil in a large, high-sided non-reactive skillet. Add the onion and garlic and cook over moderate heat, stirring, until the onion is translucent, about seven Minutes. When the garlic is golden, discard it. Transfer the onion to a bowl. Add the fish heads, bones, tails and the shrimp shells to the skillet and cook over high heat, stirring, for 5 minutes. Add ¼ cup of the wine and cook, stirring, until slightly reduced, about 2 minutes. Stir in ½ cup of water and strain the mixture, pressing on the solids. Wipe out the skillet and return the liquid to it. Add the cooked onion to the skillet with the remaining 1/4 cup wine and the vinegar and simmer over moderate heat until reduced by half, about 3 minutes. Add the tomatoes with their liquid and season with salt and pepper. Simmer for 5 minutes, crushing the tomatoes with a wooden spoon. Cover and cook for 5 minutes, stirring occasionally. Spread the firmest fish-skate, monkfish and halibut-in the skillet in a single layer. Cook over moderate heat for 2 minutes, then turn the pieces over. Add the more delicate fish-red snapper, sea bass, whiting, haddock-and the shrimp to the skillet and top with the clams. The sauce should barely cover the fish; if necessary, add a little water. Cover and simmer over moderately low heat until the fish is cooked through and most of the clams have opened, about 10 minutes. Transfer the fish, shrimp and opened clams to a large warmed serving bowl and cover loosely with foil. Boil the broth over moderately high heat until reduced to about 4 cups, removing the clams as they open. Stir the squid into the broth to rewarm them. Pour the sauce and squid over the seafood. Sprinkle with parsley. Serve with croutons.

Steps:

• In a pot add 5 cups water and shrimp shells bring to boil and then simmer 30 minutes.
• Meanwhile in a large pot heat oil add onion garlic, anchovies, celery, fennel, carrots, potatoes, & mushrooms sauté till translucent about 5 minutes.
• Add wine and herbs reduce wine cooking for 10 minutes.
• Add kale, can tomatoes, Worcestershire sauce, lemon zest, saffron, salt & black pepper.
• Strain stock from shrimp shells (discard shells) adding enough water to make 4 cups.
• Add to pot simmering 15 minutes.
• Add remaining ingredients simmer 10-15 more minutes till fish almost flakes apart.
• Check for seasoning adding more salt and pepper if needed.
• Garnish with crushed pepper flakes and fresh parsley.

Steps:

• In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the squid and cook and stir until opaque, about 2 minutes. Add the wine and simmer for 1 minute longer. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer.
• Add the water and bring to a simmer. Add the clams (discard any that do not close to the touch) and fish, cover, and cook until all the clams open and the fish is opaque throughout, about 5 minutes. Discard any clams that failed to open. Adjust the seasonings.
• Place a bread slice in each warmed soup plate. Ladle the soup over the bread and serve.