Zuppa Dl Pesce Recipe
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
