Zuppa Di Pesce White House Recipes

Steps:

• Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.
• Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes. Remove shellfish and rinse with hot water.
• Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil. Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.
• About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking. Serve seafood and sauce over pasta.

Steps:

• Make soup: Rinse squid under cold running water and pat dry.
• If squid are large, halve ring of tentacles, then cut longer tentacles crosswise into 2-inch pieces.
• Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings.
• Pat shrimp dry and sprinkle with pepper and 1/4 teaspoon salt.
• Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sear shrimp in 2 batches, turning over once, until golden but not cooked through, about 2 minutes per batch.
• Transfer shrimp with a slotted spoon to a bowl.
• Add garlic, red pepper flakes, and oregano to pot and sauté, stirring, until golden, about 30 seconds.
• Add wine and 1/2 cup water and bring to a boil. Stir in clams and cook, covered, over moderately high heat until shells open wide, checking frequently after 6 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened clams after 8 minutes.)
• Stir in mussels and cook, covered, over moderately high heat until shells open wide, checking frequently after 3 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened mussels after 6 minutes.)
• Put oven rack in middle position and preheat oven to 425°F
• Add stock to pot along with remaining 4 cups water, tomatoes with juice, sugar, and remaining 1/2 teaspoon salt and simmer, uncovered, 15 minutes.
• Make toasts while stock simmers: Arrange bread slices in 1 layer on a baking sheet, then drizzle with oil and season with salt.
• Bake, turning over once, until golden, about 10 minutes total. Transfer toasts to a rack to cool slightly, then rub lightly with cut sides of garlic and sprinkle with parsley.
• Finish soup: Add halibut to stock and cook at a bare simmer, covered, until just cooked through, about 2 minutes.
• Stir in squid and reserved shellfish, then remove from heat and let stand, covered, 1 minute. Stir in basil and parsley and serve immediately, with toasts alongside for dipping.

Steps:

• In a large saute pan (approximately 16-inches), add oil, garlic, and shallots. Saute until garlic and shallots are a very light golden color. Add all the fish to pan along with the wine, water, tomatoes, thyme, salt, pepper, and oregano. Cover pan and let simmer until clams and mussels open, approximately 20 minutes. Add parsley and basil and divide evenly into 4 soup bowls.
• At Peasant, Frank floats crostini (toasted bread rubbed with olive oil, garlic, Parmigano, oregano, salt and pepper) on top of each serving.

Steps:

• In a medium saucepan, gently saute onion, celery, carrot, and garlic until soft. Add crab shells, stir and deglaze with wine and reduce. Add saffron and tomatoes, reduce. Add 2 liters cold water and bring mixture to a boil. Skim off the fat and simmer for 45 minutes, continuing to skim occasionally. Add basil and let cool. Strain and season with sea salt.
• In a small sauce pan gently cook capsicum and capers. Add onion half, bay leaf, and garlic and chili. Cook gently for 15 minutes. Add freshly chopped parsley and tomatoes, bring mixture to a simmer for 15 minutes. Add olives and continue to cook for another 15 minutes. Add sugar and salt to desired taste. Add basil leaves and allow set aside to cool.
• Zuppa Di Pesce Aua "Cagliaritana":
• Cook the fregola in crab stock until tender and liquid has been absorbed. Place the sauce back onto medium-high heat and add the seafood. Gently poach until seafood is cooked. Place the fregola to 1 side and divide seafood among with sauce onto the fregola and sprinkle with a little chopped parsley. Serve hot.

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.

Steps:

• Heat oil in large saucepan on medium-high heat. Add onions and garlic; cook and stir 4 to 5 min. or until tender.
• Stir in tomatoes and their liquid, the wine and basil. Bring to boil. Reduce heat to medium-low; simmer 10 min.
• Add fish; simmer an additional 10 min. or until fish flakes easily with fork. Ladle into serving bowl; sprinkle with cheese.

Steps:

• Boil lobster and prawns for 5 minutes in 1 quart water with onion, celery, vinegar, and 2 teaspoons salt. Remove and shell lobster and prawns. Return shells to the broth with heads and tails of fish and simmer for 20 minutes. Strain and put broth aside. Meanwhile, cut the fish, squid, and lobster meat into bite-size chunks. Sauté with prawns in 1/4 cup oil with garlic, bay leaf, thyme, basil and parsley for 5 minutes, stirring constantly. Add fish broth, wine, tomatoes, a pinch of saffron, the remaining 1 teaspoon salt, and the pepper. Bring to a boil, reduce heat, cover, and simmer for 10 minutes, stirring occasionally. Serve with slices of bread fried in the remaining 1/4 cup olive oil.