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| Zuppa alla Pescatore |
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| Ingredients |
2 large sea scallops
1 lobster claw or tail
4-5 oz fish, cut into 1- to 2-oz pieces
(salmon, halibut, seabass, sordfish, ahi tuna)
4 Manilla clams
4 mussels
2 jumbo shrimp
3 t olive oil
1 T onions, chopped fine
1 stalk celery, chopped fine
2 t carrots, chopped fine
2 t green bell pepper, chopped fine
3 T leeks, chopped
1 t garlic, chopped fine
2 bay leaves
1 t capers
1 C white wine
1 C clam juice
6 C fish stock
1 C tomato purée, strained, no pulp
pinch saffron
1 T crushed chili
thyme, parsley, marjoram, basil, oregano,
a pinch of chili, salt and pepper
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| Method |
| Sauté onions, celery, carrot, green bell pepper, leeks, garlic and
salt in olive oil.
Add bay leaves, capers, white wine, clam juice, fish stock, tomato
purée strained, thyme, parsley, marjoram, basil, oregano, crushed
chili, and then bring to a boil.
Then add scallops, lobster, fish, clams, mussels and shrimp
and boil again.
Add saffron and keep over heat for another 5 minutes.
Serve and enjoy! |
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