ZUPPA DI PESCE CASTAGNA
This recipe from Castagna in Portland, OR, was requested in the LA Times' Culinary SOS column by a fan who described it as "ambrosia". It certainly has all the right stuff. "This striking dish is perfect for summer entertaining, and half of the recipe can be made in advance. The rich fish broth is delicately flavored with leek and fennel, complemented with bright notes from lemon and Pernod, and rounded out with just a hint of chile and tomato for added depth. Serve each bowl with a generous helping of steamed and sautéed fish and shellfish, crostini and creamy anchovy aioli or rouille." Substitute any firm fleshed white ocean fish & vary the shellfish according to your locale & season.
Provided by Busters friend
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Soup base:.
- In a large, heavy-bottom pot over medium-high heat, sauté the leeks and fennel in the olive oil until translucent. Stir in the pepper and tomato paste and continue cooking until the tomato paste has darkened in color and thickened slightly, about 5 minutes, stirring constantly.
- Stir in the Arborio rice, then the fish stock, scraping any flavoring from the bottom of the pan. Bring to a simmer over high heat, then reduce the heat to maintain a simmer and continue cooking until the rice is tender, about 15 minutes.
- Puree the soup base in a blender until smooth, then pass through a fine sieve, discarding any solids. Adjust the seasonings with salt, Pernod and lemon juice to taste. If the base is too thick, add additional fish stock to thin.
- Soup and assembly:.
- In a large frying pan or skillet, sauté the shallots in 2 tablespoons olive oil until translucent. Stir in the mussels and clams, then stir in the white wine.
- Cover the pan and simmer until the clams and mussels open (discard any that will not open). Stir in the soup base, and season to taste with salt and pepper. Stir in the prawns and scallops, then bring to a gentle simmer and poach the fish until done (the fish should be just firm and opaque). Stir in the chopped chives.
- Meanwhile, season each piece of cod with a light pinch each of salt and pepper. Lightly dredge the fish in flour. Heat a large skillet over medium high heat, and add the remaining olive oil. When the oil is hot, add the fish pieces a few at a time and sauté until lightly golden on both sides and the fish is firm and opaque, 2 to 4 minutes on each side.
- Divide the soup between 8 warm bowls and top with the sautéed cod. Serve immediately.
Nutrition Facts : Calories 392.5, Fat 19.5, SaturatedFat 3, Cholesterol 75.5, Sodium 1051.5, Carbohydrate 18.1, Fiber 2.3, Sugar 2.8, Protein 34.5
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Hikmat Bajgain
[email protected]I've never had zuppa di pesce before, but I'm so glad I tried this recipe. It's now one of my favorite soups. The broth is so flavorful, and the fish and seafood are cooked to perfection. I highly recommend this recipe.
sukur king
[email protected]This soup was delicious! I love the combination of fish, seafood, and chestnuts. It's a great way to warm up on a cold day.
Megan Haas
[email protected]I made this soup for my family and they loved it! The soup was easy to make and it was ready in no time. I will definitely be making this soup again.
Soundwave 84
[email protected]This soup was a bit bland for my taste. I think I would have preferred it with more spices.
Aarshit Tripathi
[email protected]I followed the recipe exactly and the soup turned out great! The broth was flavorful and the fish was cooked perfectly. I will definitely be making this soup again.
Abdou
[email protected]This soup is delicious! I love the combination of fish, seafood, and chestnuts. It's a great way to warm up on a cold day.
Zachary Owens
[email protected]I made this soup for a party and it was a huge hit! Everyone loved it. The soup was easy to make and the ingredients are easy to find.
Jordan Dore
[email protected]This soup was a bit too fishy for my taste. I think I would have preferred it with less fish and more vegetables.
Jonathan Ferdinand
[email protected]I've never had zuppa di pesce before, but I'm so glad I tried this recipe. It's now one of my favorite soups. The broth is so flavorful, and the fish and seafood are cooked to perfection. I highly recommend this recipe.
Rina Rina
[email protected]This soup is incredible! The flavors are so rich and complex, and the fish is cooked perfectly. I love the addition of the chestnuts, they add a nice nutty flavor. I will definitely be making this soup again.