A Touch Of Garlic's Zuppa Di Pesce Copycat restaurant recipes

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A Touch Of Garlic's Zuppa Di Pesce

4 oz		swordfish filet, cut into chunks
2 Tbs		garlic and onion mixture
2 Tbs		olive oil
¼ tsp		salt
¼ tsp		freshly-ground black pepper
¼ tsp		dried oregano
6		littleneck or small clams, washed
12		mussels, washed, debearded
¼ cup		white wine (Chablis)
3 oz		shrimp stock, (see below)
4 oz		sea bass filet, boned, and cut into chunks
2 oz		calamari (squid), tubes and tentacles cleaned
2 oz		scungilli (conch), canned or fresh
2		jumbo shrimp, peeled, deveined
1 Tbs		capers
1 Tbs		coarsely-chopped fresh basil
8 oz		Pommodoro Sauce
1/3 lb		linguini pasta, cooked al dente
For shrimp stock :
1/8 cup		olive oil
15		shrimp shells - (to 20)
¼ cup		coarsely-chopped onions
¼ cup		coarsely-chopped celery
5		whole black peppercorns
2		bay leaves
8 oz		water
For pommodoro sauce :
3 Tbs		olive oil
2 Tbs		garlic and onion mixture
8 oz		imported plum tomatoes, crushed
1/8 tsp		salt
1/8 tsp		freshly-ground black pepper
¾ tsp		dried oregano
1 tsp		coarsely-chopped fresh basil

For the Shrimp Stock:
1	Preheat medium-size saucepot on high heat for approximately 3 minutes. Add olive oil. Wait 2 minutes, then add shrimp shells. Saute shells for 2 to 3 minutes or until they are a bright orange in color. Add remaining ingredients, then lower heat to medium and reduce by half, approximately 10 to 15 minutes. Pour through a fine strainer discarding shells and reserving liquid stock. May be prepared and refrigerated up to 5 days in advance. (Makes 4 ounces)
For the Pommodoro Sauce:
1	Sauté garlic and onion mixture and olive oil in a small saucepot on medium-low heat for approximately 5 minutes stirring frequently. Do not brown. Add remaining ingredients and simmer for 30 minutes, stirring occasionally. May be prepared and refrigerated up to 5 days in advance. (Makes 8 ounces)
2	Sauté garlic and onion mixture with olive oil in a large skillet for two minutes on high heat. Add white wine, salt, pepper, oregano, Shrimp Stock, Pommodoro Sauce, mussels and clams. Cover and poach for 5 minutes. Add swordfish and sea bass, cover again and continue to poach for 5 minutes. Add shrimp, calamari, scungilli, capers and basil. Cover once more and simmer for 3 minutes or until shrimp are cooked through.
3	To serve: Arrange shellfish around linguine in large pasta bowl. Pour remaining seafood sauce over center of pasta.

Servings: 1

Recipe Type

Seafood, Soup, Copycat

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