ZUPPA DI PESCE E FRUTTI DI MARE (MEDITERRANEAN SEAFOOD SOUP)
Easy yet tasty fish soup made only with the best fresh Mediterranean fish and seafood. Use the remaining fish stock for a seafood risotto.
Provided by Giulia
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h5m
Yield 4
Number Of Ingredients 18
Steps:
- Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving any scraps.
- Place cod and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes. Strain and reserve fish stock.
- Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes. Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
- Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
- Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.
Nutrition Facts : Calories 531 calories, Carbohydrate 29.9 g, Cholesterol 151.9 mg, Fat 24.6 g, Fiber 3.7 g, Protein 40.7 g, SaturatedFat 3.7 g, Sodium 569.3 mg, Sugar 7.6 g
PEASANT'S ZUPPA DI PESCE
Provided by Food Network
Time 43m
Yield 4 servings
Number Of Ingredients 20
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.
ZUPPETTA DEL DOGE DI VENEZIA
Provided by Jonathan Reynolds
Categories dinner, soups and stews, main course
Time 30m
Yield 2 servings
Number Of Ingredients 18
Steps:
- To make the broth, heat the oil in a medium saucepan over medium heat and sauté the green onion, garlic and rosemary for 1 minute. Add the tomatoes and sauté 1 minute. Add the clam juice, and simmer for 5 minutes. Purée through a food mill and set aside.
- To prepare the seafood, in the oil in a large skillet over medium heat, sauté the green onion and garlic for 30 seconds, add the scallops and lobster and cook for 3 minutes or until cooked through. Add the wine and the pepper and sizzle a moment; then add the asparagus. Cook for 2 minutes. Add the crab and tomato broth, heat to boiling and simmer for 5 minutes.
- To serve, place the garlic toast in a large shallow soup bowl, top with the scallops and lobster and then place the asparagus tips to one side. Add the broth, sprinkle with parsley and arrange the crab leg at an angle on the rim of the plate.
Nutrition Facts : @context http, Calories 741, UnsaturatedFat 25 grams, Carbohydrate 28 grams, Fat 31 grams, Fiber 3 grams, Protein 82 grams, SaturatedFat 5 grams, Sodium 3091 milligrams, Sugar 13 grams, TransFat 0 grams
ZUPPA DI PESCE AUA "CAGLIARITANA"
Provided by Food Network
Categories main-dish
Time 3h20m
Yield s: 2 servings
Number Of Ingredients 29
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.
ZUPPA DI POLPETTINI
Provided by The Hearty Boys
Categories main-dish
Time 1h50m
Yield 12 to 14 servings
Number Of Ingredients 19
Steps:
- Pour the olive oil into a large heavy bottomed pot with the garlic. Place over a medium flame and let the garlic brown. Be careful not to let it burn. Put the tomatoes through a blender to liquefy. Add to the browned garlic along with the parsley, oregano, salt and pepper. Bring the tomato mixture to a boil, reduce to a simmer and carefully drop the meatballs into the sauce. Let simmer for 1 hour.
- Add the peas and the cooked pasta and serve hot with grated cheese. Serve with Italian bread, if desired.
- Put the ground beef into a large mixing bowl. Add the eggs, garlic, parsley, salt, cheese and pepper and mix by hand until well combined. Form the mixture into 1 inch balls - a small ice cream scoop works well for this. Place the meatballs close together on a baking sheet as you make them. When finished, drop them into the simmering sauce.
ZUPPA DI MARE (SEAFOOD SOUP)
This recipe uses a variety of fresh seafood, so you can use them all or just what you want or have available. It is very important to prepare all the ingredients beforehand since it cooks so quickly. The last thing you want to do is overcook the lovely seafood. The inspiration for this soup is a recipe from chef Jamie Adams of Veni Vidi Vici in Atlanta, Georgia. Serve with crusty bread.
Provided by threeovens
Categories European
Time 30m
Yield 8 appetizer servings, 4 serving(s)
Number Of Ingredients 16
Steps:
- In a food processor, chop garlic and anchovies; add 2 tablespoons parsley, red pepper flakes, oregano and 2 tablespoons olive oil.
- Process to form a loose paste (I had to add more of the olive oil - add up to 2 more tablespoons to process).
- In a large saucepan or Dutch oven, saute softrito, over medium heat, until the garlic pieces are golden and it sizzles.
- Stir in the mussels and clams, tossing to coat in sofrito.
- Add wine, increase heat to medium high, and cook until reduced by half.
- Stir in stock, tomato sauce, and saffron; return to a simmer.
- Add diced fish and cook one minute.
- Add scallops, cook one minute.
- Add shrimp, cook one minute.
- Add squid; taste for seasonings.
- By this time the shells should have opened (sometimes the shellfish, especially the mussels, open before this point and I remove them so they don't get rubbery, then return them at the end), if not cover for a minute or so, until they open; discard any shells that do not open.
- Drizzle 2 tablespoons olive oil over soup and garnish with remaining parsley.
ZUPPA DI VERDURA (ITALIAN VEGETABLE SOUP)
Based on the vegetable soup I had at many restaurants near Florence, Italy. So full of flavor, I had to figure it out once I got home. Vegetable amounts or types can be varied to your liking or what you have on hand.
Provided by CookingFool
Categories Stocks
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In 8 quart stockpot, add all fresh vegetables, olive oil and chicken broth; sauté about 10 minutes.
- Add remaining ingredients except orzo, add enough water to cover vegetables by 3-6 inches (depending on how much broth you want), salt and pepper to taste and bring to a boil.
- Reduce heat to medium-low and simmer for about one hour or until vegetables are tender.
- Add orzo pasta and taste to see if more olive oil, salt and pepper are desired, simmer another 20 minutes or so, or until orzo is done.
- Serve with grated parmesan cheese.
- For Vegetarian option use Vegetable broth or stock.
Nutrition Facts : Calories 328.1, Fat 14.4, SaturatedFat 2.1, Sodium 259.8, Carbohydrate 41.5, Fiber 7.4, Sugar 6.3, Protein 10.3
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