Zuppa Dl Pesce Recipe
How often do you come across a good Zuppa Dl Pesce recipe? You are fortunate enough to have just hit this page and found one. Was it you or the fragrance of Zuppa Dl Pesce that you're making that has drawn me to the kitchen?, were my partner's words.
Summary
Ingredients
1 tablespoon olive oil
2 medium-size leeks, rinsed and coarsely chopped
2/3 cup chopped fennel or celery
3 cloves garlic, minced
1/8 teaspoon each salt and
black pepper, or to taste
4 1/2 cups Chicken Stock or low-sodium chicken broth
1/2 cup dry white wine or chicken stock
1 can (14 1/2 ounces) low-sodium tomatoes with theirjuice
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon crumbled saffron (optional)
1 bay leaf
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
Minced fresh basil or parsley (optional garnish)
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.
