Post by EscapeHatch on Feb 17, 2009 18:12:29 GMT -5
I thought I would start a new thread under Cooking, Dining, Brewing that focuses on seafood. My wife would rather have fish for a meal than any other meat. This is one of her favorites:
Zuppa di Pesce Amalfi
an Italian seafood stew.
4 T Extra Virgin olive oil
1 T crushed red pepper, or to taste
4+ cloves garlic, peeled, crushed and minced
2 more cloves garlic for the mussels and clams
1 medium brown onion, finely chopped
1 t capers, rinsed if preferred
1 anchovy fillet
1/2 C chopped Italian parsley
2 C Dry white wine
8 to 12 small live clams such as Manilla or small Cherrystone, washed
8 to 12 smallish black mussels, live, shells tightly closed!, washed with beards removed
1/4 to 1/2 Lb firm fleshed fish such as shark, swordfish, etc.
1/2 to 1 Lb fresh raw shrimp, shelled and deveined (keep the shells)
2 28 oz Cans crushed San Marzano tomatoes, with juice
In a large pot over medium heat, heat the oil, red pepper and 1/2 of the garlic. When you hear a soft sizzle, saute until slightly softened. Spread the mixture to the sides of the pot and add the capers and anchovy and mash with a fork to make a paste. Mix together and saute about 5 minutes.
Add 1/2 of the parsley and saute only about 2 minutes. You should have a nice garlic aroma with a well rounded background. Stir in one cup of wine and raise the heat to high, stirring occasionally until the wine has reduced to about 1/4 cup. Sir in the tomatoes and bring to a low to medium simmer.
In a small sauce pan, add the shrimp shells and enough water to completely cover. Bring to a boil and cook uncovered until the water has reduced to about 1/4 cup. Strain the remaining liquid into the tomato sauce. Discard the shells.
In a large skillet over medium heat, drizzle in some olive oil and toss in the mussels, clams and garlic. Add the remaining cup of wine, cover and cook for 8 minutes. Remove from the heat an let cool while covered.
Cut the fish into bite sized pieces and toss them into the pot of sauce. Cook until just done, about 3 to 5 minutes. Add the mussels and clams. Strain their cooking juice through a very fine sieve or a coarse one with a coffee filter to remove sand and sediment.
This can be served over crostini, pasta or even risotto. When I use risotto, I make Risotto con Piselli e Vongole (peas and minced clams). This dish works best in large shallow bowls.
Have plenty of CMese bread on hand to sop up the sauce!
Zuppa di Pesce Amalfi
an Italian seafood stew.
4 T Extra Virgin olive oil
1 T crushed red pepper, or to taste
4+ cloves garlic, peeled, crushed and minced
2 more cloves garlic for the mussels and clams
1 medium brown onion, finely chopped
1 t capers, rinsed if preferred
1 anchovy fillet
1/2 C chopped Italian parsley
2 C Dry white wine
8 to 12 small live clams such as Manilla or small Cherrystone, washed
8 to 12 smallish black mussels, live, shells tightly closed!, washed with beards removed
1/4 to 1/2 Lb firm fleshed fish such as shark, swordfish, etc.
1/2 to 1 Lb fresh raw shrimp, shelled and deveined (keep the shells)
2 28 oz Cans crushed San Marzano tomatoes, with juice
In a large pot over medium heat, heat the oil, red pepper and 1/2 of the garlic. When you hear a soft sizzle, saute until slightly softened. Spread the mixture to the sides of the pot and add the capers and anchovy and mash with a fork to make a paste. Mix together and saute about 5 minutes.
Add 1/2 of the parsley and saute only about 2 minutes. You should have a nice garlic aroma with a well rounded background. Stir in one cup of wine and raise the heat to high, stirring occasionally until the wine has reduced to about 1/4 cup. Sir in the tomatoes and bring to a low to medium simmer.
In a small sauce pan, add the shrimp shells and enough water to completely cover. Bring to a boil and cook uncovered until the water has reduced to about 1/4 cup. Strain the remaining liquid into the tomato sauce. Discard the shells.
In a large skillet over medium heat, drizzle in some olive oil and toss in the mussels, clams and garlic. Add the remaining cup of wine, cover and cook for 8 minutes. Remove from the heat an let cool while covered.
Cut the fish into bite sized pieces and toss them into the pot of sauce. Cook until just done, about 3 to 5 minutes. Add the mussels and clams. Strain their cooking juice through a very fine sieve or a coarse one with a coffee filter to remove sand and sediment.
This can be served over crostini, pasta or even risotto. When I use risotto, I make Risotto con Piselli e Vongole (peas and minced clams). This dish works best in large shallow bowls.
Have plenty of CMese bread on hand to sop up the sauce!