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Zuppa Dl Pesce

Healthy.Eater's picture
  Olive oil 1 Tablespoon
  Leeks 2 Medium, rinsed and coarsely chopped
  Chopped fennel 2⁄3 Cup (10.67 tbs), celery
  Garlic 3 Clove (15 gm), minced
  Salt 1⁄8 Teaspoon (Otherwise To Taste)
  Black pepper 1⁄8 Teaspoon (Otherwise To Taste)
  Chicken stock/Low-sodium chicken broth 4 1⁄2 Cup (72 tbs)
  Dry white wine/Chicken stock 1⁄2 Cup (8 tbs)
  Canned low-sodium tomatoes with their juice 14 1⁄2 Ounce (1 Can)
  Dried thyme 1⁄2 Teaspoon, crumbled
  Crumbled saffron 1⁄4 Teaspoon
  Bay leaf 1
  Clams/Mussels 12 , scrubbed and beards removed from mussels
  Large shrimp 8 Ounce, shelled and deveined
  Firm fleshed white fish/Cut into 2-inch pieces 8 Ounce, cut into pieces (Such As Cod, Monkfish, Or Halibut)

1 In a large saucepan, heat the oil over moderate heat.
Add the leeks, fennel, garlic, salt, and pepper and saute, stirring occasionally, for 3 to 5 minutes or until the leeks are softened.
Add the stock, wine, tomatoes, thyme, saffron if using, and bay leaf and bring to a boil.
Lower the heatand simmerthe mixture, covered, for 20 minutes.
2 Add the clams to the saucepan, cover, and simmer for 5 minutes or until they have opened.
Using a slotted spoon, transfer the clams to a bowl and cover loosely with foil.
Add the shrimp and fish to the saucepan and simmer, stirring occasionally, for about 3 minutes or until cooked through.
Remove and discard the bay leaf.
Ladle the soup into 4 soup bowls and top each serving with 3 clams and a sprinkling of basil if desired.

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Zuppa Dl Pesce Recipe