Zuppa Di Pesce From Viareggio

Recipe Ingredients

4 tablespoons	60ml	Virgin olive oil
1		Celery rib - finely chopped
4		Garlic cloves - thinly sliced
1		Red onion - finely chopped (medium)
1 tablespoon	15ml	Crushed red pepper flakes
1 tablespoon	15ml	Fresh rosemary leaves
2 cups	474ml	Basic Tomato Sauce - (see recipe)
2 cups	474ml	Dry white wine
2 cups	125g / 4.4oz	Chopped fresh tomatoes
8		Giant crayfish
8		Mussels
8		Littleneck clams
8		Razor clams
1/2 lb	227g / 8oz	Red snapper fillet - cut 1/2" cubes
4		Country bread, 1" thick
1		Garlic clove - whole
1/2 cup	73g / 2.6oz	Finely-chopped Italian parsley

Recipe Instructions

In a large casserole heat 4 tablespoons virgin olive oil over moderate heat. Add celery, sliced garlic, onion, pepper flakes, and rosemary and cook until translucent (about 6 to 8 minutes). Add Basic 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.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5635) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.