Friday Four – Seafood Soup or Zuppa di Pesce – 092520

by | Sep 25, 2020 | Entrees, Brunch and Lunch, Friday Four, Soups, Salads and Sides, Wine

No. 1 : Quick Recipe

Zuppa di Pesce

  • 1/2 Cup Extra Virgin Olive Oil
  • 2 Large Red Onions, chopped
  • 1 Large Carrot Minced
  • 2 Ribs Celery, Minced
  • 4 Cloves Garlic, grated
  • 3  LBs Mild, White, Firm Fish cut into 2-inch pieces (like halibut, red snapper monkfish or haddock)
  • 2 LB Medium Shrimp, shelled and deveined, shells reserved
  • 3/4 Cup Dry White Wine, divided
  • ½ Cup White Wine Vinegar
  • 2 (15 OZ) Cans Crushed or Diced Fire Roasted Tomatoes
  • Sea Salt and Freshly Ground Pepper
  • ½ Cup Minced Parsley
  • *Croutons AND Lemon Wedges

Step One

Heat the oil in a large, high-sided skillet or dutch oven. Add the onion, carrot and celery and cook over medium heat, stirring occasionally, until the onion is translucent, about 10 minutes. Add the garlic and cook and stir until fragrant. Transfer the onion and garlic to a bowl with a slotted spoon, leaving the oil in the pan.

Step Two

To make the shrimp stock, add the shrimp shells to the skillet and cook over high heat, stirring, for 5 minutes.  Add ½ cup of the wine and cook, stirring, until slightly reduced, about 2 minutes. Stir in ½ cup of water and strain the mixture in a colander, pressing on the solids, KEEPING THE LIQUID. Wipe out the pan and return the liquid to it.

Step Three

Add the cooked onion mixture to the skillet with the remaining 1/4 cup wine and the vinegar and simmer over medium heat until reduced by half, about 3 minutes. Add the tomatoes to the pan, cook and stir for about 5 minutes.

Step Four

Add the fish to the pan and spread out in a layer, cook for about 3 minutes at medium high heat and then turn over. Add the shrimp and cook for 3 – 5 minutes or until shrimp are firm.Taste and add salt and pepper as desired. Sprinkle with parsley. Serve with croutons and lemon wedges.

No. 2 : Kitchen Scoop

Croutons

  • 12 Slices Italian Bread, 1/2″ thick
  • 3 TB Extra Virgin Olive Oil
  • Sea Salt and Freshly Ground Pepper
  • 1 Garlic Clove, halved lengthwise

Preheat the oven to 350F. Arrange the bread on a sheet tray and brush or spray with the olive oil, sprinkle with salt and pepper. Toast for about 20 minutes, until lightly browned. Rub the croutons on one side with the garlic.

No. 3 : Clever Idea

I like this recipe for many reasons, one of them? It combines two “soup” steps into one – making stock and soup. One pan and both are done!

No. 4 : Wine FIND of the Week

Donnachiara Greco di Tufo
Campania, Italy
About $20

This soup is inspired by one from the sea coast in Campania, so I’ve chosen a wine that hails from the same region. The name of the wine and the grape, Greco di Tufo doesn’t roll off your tongue like Chardonnay, but it doesn’t mean its not delicious, and easy to find. This is your white wine for any sauce or soup made with tomatoes. Crisp, refreshing with loads of citrus  and herb flavors, worth the trip to the wine store.

Friday Four – Seafood Soup or Zuppa di Pesce – 092520

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