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Zuppa Di Pesce: Royal Danieli

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  Skinned and boneless fish 3 Pound, skinned (Haddock, Trout, Cod, Salmon, And Red Snapper)
  Lobster 1 Pound
  Shrimp with shells 1 Pound
  Water 1 Quart
  Onion pieces 1⁄2 Cup (8 tbs), coarsely cut
  Celery stalk with leaves 1 , coarsely cut
  Cider vinegar 2 Tablespoon
  Salt 2 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Bay leaf 1 , crumbled
  Basil 1 Teaspoon
  Thyme 1⁄2 Teaspoon
  Minced parsley 2 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Chopped peeled tomatoes 1⁄2 Cup (8 tbs)
  Saffron shreds 8
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  French bread slice 6

Reserve heads and tails of fish.
Cut fish into bite size pieces.
In a saucepoior kettle, boil lobster and shrimp 5 minutes in 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.
Serve with slices of bread sauteed in the remaining 1/4 cup olive oil.

Recipe Summary

Side Dish

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Zuppa Di Pesce: Royal Danieli Recipe