Zuppa Di Pesce From Viareggio Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Virgin olive oil,
1 Rib: celery, finely chopped
4 Cloves: garlic, thinly sliced
1 medium: Red onion, finely chopped
1 tbsp: Crushed red pepper flakes,
1 tbsp: Fresh rosemary leaves,
2 cup: Basic tomato sauce,
2 cup: Dry white wine,
2 cup: Fresh tomatoes, chopped
8: Giant crayfish,
8: Mussels,
8: Littleneck clams,
8: Razor clams,
1/2 Fillet: red snapper, in 1/2" cubes
4 slice: Country bread, 1" thick
1 Clove: garlic, whole
2 bunch: Italian parsley, ~1/2 cup, finely chopped
Directions:
In a large casserole heat 4 tablespoons virgin olive oil over moderate
heat. Add celery, garlic, onion, pepper flakes, and rosemary and cook until
translucent (about 6 to 8 minutes). Add tomato sauce, wine and tomatoes and
bring to a boil. Add fish and cover and bring to a boil. Uncover and reduce
heat and simmer until shellfish have opened (5 to 6 minutes). Toast bread
and while still hot, rub with garlic. Place one slice in each of 4 bowls.
Divide fish first, then the broth among bowls and sprinkle heavily with
parsley. Serve immediately.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #469 by "suechef@sover.net"
on Feb 3, 1997.
Source from luhu.jp
heat. Add celery, garlic, onion, pepper flakes, and rosemary and cook until
translucent (about 6 to 8 minutes). Add tomato sauce, wine and tomatoes and
bring to a boil. Add fish and cover and bring to a boil. Uncover and reduce
heat and simmer until shellfish have opened (5 to 6 minutes). Toast bread
and while still hot, rub with garlic. Place one slice in each of 4 bowls.
Divide fish first, then the broth among bowls and sprinkle heavily with
parsley. Serve immediately.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #469 by "suechef@sover.net"
Source from luhu.jp