Zuppa Dl Pesce Recipe
Summary
Ingredients
| Olive oil | 1 Tablespoon | |
| 2 medium-size leeks, rinsed and coarsely chopped | ||
| 2/3 cup chopped fennel or celery | ||
| Garlic | 3 Clove (5gm), minced | |
| 1/8 teaspoon each salt and | ||
| Black pepper | 1 To taste | |
| 4 1/2 cups Chicken Stock or low-sodium chicken broth | ||
| 1/2 cup dry white wine or chicken stock | ||
| Tomatoes | 1 Can (10oz) | |
| Dried thyme | 1/2 Teaspoon, crumbled | |
| Saffron | 1/4 Teaspoon, crumbled | |
| Bay Leaf | 1 | |
| 12 clams or mussels, scrubbed and beards removed from mussels | ||
| 8 ounces large shrimp, shelled and deveined | ||
| 8 ounces firm-fleshed white fish, such as cod, monkfish, or halibut, cut into 2-inch pieces | ||
Directions
1 In a large saucepan, heat the oil over moderate heat.
Add the leeks, fennel, garlic, salt, and pepper and saute, stirring occasionally, for 3 to 5 minutes or until the leeks are softened.
Add the stock, wine, tomatoes, thyme, saffron if using, and bay leaf and bring to a boil.
Lower the heatand simmerthe mixture, covered, for 20 minutes.
2 Add the clams to the saucepan, cover, and simmer for 5 minutes or until they have opened.
Using a slotted spoon, transfer the clams to a bowl and cover loosely with foil.
Add the shrimp and fish to the saucepan and simmer, stirring occasionally, for about 3 minutes or until cooked through.
Remove and discard the bay leaf.
Ladle the soup into 4 soup bowls and top each serving with 3 clams and a sprinkling of basil if desired.
Add the leeks, fennel, garlic, salt, and pepper and saute, stirring occasionally, for 3 to 5 minutes or until the leeks are softened.
Add the stock, wine, tomatoes, thyme, saffron if using, and bay leaf and bring to a boil.
Lower the heatand simmerthe mixture, covered, for 20 minutes.
2 Add the clams to the saucepan, cover, and simmer for 5 minutes or until they have opened.
Using a slotted spoon, transfer the clams to a bowl and cover loosely with foil.
Add the shrimp and fish to the saucepan and simmer, stirring occasionally, for about 3 minutes or until cooked through.
Remove and discard the bay leaf.
Ladle the soup into 4 soup bowls and top each serving with 3 clams and a sprinkling of basil if desired.
Chef
