Zuppa Di Pesce: Royal Danieli
|Skinned and boneless fish||3 Pound, skinned (Haddock, Trout, Cod, Salmon, And Red Snapper)|
|Shrimp with shells||1 Pound|
|Onion pieces||1⁄2 Cup (8 tbs), coarsely cut|
|Celery stalk with leaves||1 , coarsely cut|
|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)|
|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.