Zuppa Dl Pesce Royal Danieli
|Skinned and boned fish||3 Pound (Haddock, Trout, Cod, Salmon, And Red Snapper)|
|Shrimp||1 Pound (With Shells)|
|Onion||1⁄2 Cup (8 tbs)|
|Celery stalk||1 (With Leaves)|
|Cider vinegar||2 Tablespoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Bay leaf||1 , crumbled|
|Minced parsley||2 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Chopped peeled tomatoes||1⁄2 Cup (8 tbs)|
|Ground black pepper||1⁄2 Teaspoon|
|French bread slices||6|
Reserve heads and tails of fish.
Cut fish into bite-size pieces.
In covered saucepot, simmer lobster and shrimp 5 minutes in 1 quart water with onion, celery, vinegar, and 2 teaspoons salt.
Remove and shell lobster and shrimp; devein shrimp.
Cut lobster into bite-size pieces.
Set lobster and shrimp aside.
Return shells to the broth and add heads and tails of fish.
Simmer 20 minutes.
Strain broth, pour into saucepot and set aside.
Saute all of the fish in 1/4 cup oil with garlic, bay leaf, basil, thyme, and parsley 5 minutes, stirring constantly.
Add to reserved broth along with wine, tomatoes, saffron, 1 teaspoon salt, and the pepper.
Bring to boiling; cover and simmer 10 minutes, stirring occasionally.