Sardinian Fish Soup - {Zuppa Di Pesce Alla Sarda}

Some people aren't aware that the island of Sardinia is part of Italy. Its cooking is rooted deep in history and the best way to describe its cuisine is just to call it simple -- taking the offerings from the land and sea and using them in unadulterated ways. One example is the preparation of many fish dishes. Sardinian waters have a great variety of seafood, including bass, mullet, eel, tuna, spiny lobster, laguna fish, trout, and cuttlefish. While it is impossible to duplicate a Sardinian fish stew exactly, I substitute whatever is available here and it still sings to me of Sardegna. A mix of four different types of seafood is a good rule to follow for this dish.

Cuisine: Italian
Courses: Soup
Serves: 6 people

Recipe Ingredients

1 teaspoon	5ml	Saffron threads
1/2 cup	118ml	Hot chicken broth
5 tablespoons	75ml	Extra-virgin olive oil
1/2 cup	31g / 1.1oz	Thinly-sliced onion
1/2 cup	73g / 2.6oz	Chopped fennel bulb - plus
1 tablespoon	15ml	Finely-chopped fennel leaves
2		Garlic cloves - chopped
1 teaspoon	5ml	Crushed red pepper flakes
1 tablespoon	15ml	Minced fresh parsley
1 1/2 cups	219g / 7.7oz	Coarsely-chopped peeled fresh or
		Canned plum tomatoes
		= (about 3 medium tomatoes)
1/2 cup	118ml	Dry white wine
2 1/2 lbs	1135g / 40oz	Mixed seafood
		= (cleaned squid, lobster meat, tuna and
		Swordfish steaks)
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Italian bread - toasted
		Grated Pecorino Romano cheese

Recipe Instructions

Soak the saffron threads in the hot chicken broth; set aside.

In a large Dutch oven or heavy pot, heat the oil. Add the onion and saute for 2 minutes. Add the chopped fennel bulb and saute for 3 minutes. Add the garlic and red pepper flakes and saute for 1 minute. Add the fennel leaves, parsley, tomatoes, and wine and stir well. Strain the chicken broth, pressing on the saffron threads to extract all the liquid, and add to the pot; discard the saffron. Stir well and simmer for 5 minutes.

Meanwhile, cut the squid into 1/2-inch rings. Cut the lobster, tuna, and swordfish into 1-inch cubes.

Add the squid to the pot and season with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until the squid is barely al dente, still firm but not rubbery. Add the remaining seafood and cook for 10 minutes longer.

Place a bread slice in each of 6 soup bowls and carefully ladle the soup over the bread. Pass grated Pecorino Romano cheese at the table.

Note: It is not customary in Italy to put grated cheese on fish dishes, but here the salty taste nicely complements the flavors of the seafood.

This recipe yields 6 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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