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SOUPS RECIPES ZUPPA DI VONGOLE ZUPPA DI COZZE ZUPPA DI PESCE ZUPPA DI PESCE SICILIANO ZUPPA DI GAMBERI ZUPPA DI BACCALA` BURRIDA LA CASSOLA CACCIUCCO ALLA LIVORNESE BRODETTO DI ANCONA ZUPPA DI VONGOLE 3-4 dozen little neck clams 1/2 cup olive oil 2 cloves of garlic 1 chopped anchovie fillet 2 tbl. chopped parsley 1/2 cup dry white wine 1 tbl of tomatoe paste 1/2 cup water Salt & pepper Scrub the clams. You don't want any sand or sediment. Heat oil in a large sauce pan, and add the garlic cloves. Simmer the garlic a while - add wine, parsley, and the anchovie fillet & simmer slowly for 5 cook for 5 minutes more - add clams and cook until shells open, discarding any that don't - Place a piece of stale italian bread in each soupbowl and pour clams and broth over them ZUPPA DI COZZE 2 lbs. fresh mussels 2 tsp chopped garlic 1 tbl of chopped parsley ½ cups of canned plum tomatoes - chopped Heat olive oil in large pot/add garlic until browned/add parsley & chopped tomatoes/simmer for a half hour/add cleaned & scrubbed mussels/cover pot and steam over high flame until shells open/pour broth & mussels into large soup bowl & serve with plenty of crisp italian bread ZUPPA DI PESCE 2 lbs of whiting 1 onion - sliced 2 celery stalks - sliced 1 carrot - chopped 3 chopped tomatoes or 1 can of diced tomatoes 3 tbls olive oil 2 qts boiled water Buy fish whole already cleaned or clean it yourself/heat a deep saucepan/add olive oil/after oil is hot add onion, celery, and carrot/cool for 6-10 minutes on a fairly quick simmer/add whole fish & lower to a fairly slow simmer, cook for 15 minutes/remove fish without it falling apart & set aside/strain broth thru a sieve/cut fish into nice size pieces & place each piece in a soup bowl/ladle in the fish broth/sprinkle with some parmesan cheese ZUPPA DI PESCE SICILIANO This interesting soup is baked in the oven 3 lbs of assorted fish (include mussels, squid, cod nad whiting) 1 onion - sliced 2 garlic cloves - crushed 2 celery stalks - sliced 1 tbs of parsley - chopped 1 bay leaf 1/2 cup of olive oil 1 can of crushed tomatoes 1 cup dry white wine salt and pepper Clean the whiting and/or cod and cut into fairly large pieces/clean & scrub the mussels/clean squid and cut into rings/in a large ovenproof casserole, place the onion, celery, garlic, bay leaf, parsley, oil, and tomatoes on the bottom and place the fish on top/pour wine over the fish and add enough water to cover/add a little salt & pepper/cover & bake in a 350° oven fo 45-50 minutes ZUPPA DI GAMBERI 1/2 lb. of shrimp-cleaned,and peeled 3 egg yolks 1 cup of half,and half 1/4 cup of white wine 2 cups of fish stock dash of saffron Puree half of the shrimp in a food processor,or blender along with the egg yolks, saffron, cream, dry white wine and fish stock/Heat the mixture on low heat while constantly stirring until the mixture thickens/heat the other half of the shrimp a few minutes in the oven/Add the heated shrimp to the soup. ZUPPA DI BACCALA` 1 1/2 lbs. of baccala 1/2 cup olive oil 2 cloves of garlic 2 small onions - sliced 1 stalk of celery - sliced 1 bay leaf 1 tbl of chopped parsley 1 small can of plum tomatoes 3 medium sized potatoes - sliced 3 cups water pepper 1/2 cup dry white wine After you have soaked the baccala ( and please buy the baccala already deboned) cut it into 2 inch squares -heat oil, onion and garlic in a large pan & simmer lightly. Add celery, bay leaf and parsley. Add the tomaoes and cook for 5 minutes more - add the baccala lower flame and cook for 40-50 minutes - the baccala is salty so don't add salt, but a little pepper will do. BURRIDA A famous genoese fish soup 3 lbs of assorted fish (cod, mackarel, eel and even salmon will do) - cleaned & cut into 2 inch pieces 2/3 cup of olive oil 1 med onion - minced 1 clove of garlic - crushed 2 anchovie fillets - chopped 1 tsp of parsley - chopped 1 bay leaf 1 lg. can Italian Plum Tomatoes - chopped 1 cup of dry white wine Heat the oil in a large casserole/saute the garlic and onion util the onion is transluscent/add the anchovies and tomatoes/add the wine, parsley, bayleaf, and a pinch of salt and cook for 20 minutes/add the fish and cook for another 20 minutes LA CASSOLA This sardinian dish is said to have its origins in Spain, but it was nicely adopted by the sardinians. 5 lbs of assorted fish (whiting, cod, eel, squid, crab, and even makerel will do) - clean fish but retain heads & tails, clean squid & cut into rings, boil crabs, clean & break in half 2/3 cup of olive oil 2 cloves of garlic - chopped 1 cup of dry white wine 1 can of crushed tomatoes 1 med onion - sliced 1 tbls. of parsley 1/2 tsp red pepper flakes Place the fish heads and tails in a soup pot/cover with water and salt and simmer for 30 minutes/while this is cooking heat olive oil in a deep skillet, and saute the garlic and onion/when the onion is transluscent add the tomatoes and stir/pour in wine & simmer for 5 minutes/add 1/2 cup of the fish stock and the squid and simmer another 15 minutes/add the fish cut into pieces and the crabs and simmer another 15 minutes/add another cup of stock and simmer 15 minutes. CACCIUCCO ALLA LIVORNESE 1/2 cup olive oil 2 cloves of chopped garlic 1 lb. of shrimp - cut into pieces 1/2 lb. of cleaned chopped squid 1/2 lb. of scallops 1 lb. of your favorite fish (cod, halibut, whiting - whatever) 1/2 cup white wine 2 tbl of tomatoe paste 3 cups of water Heat olive oil in a soup pot, add garlic and brown - add shrimp and squid and saute until squid is tender - add wine and continue cooking until wine evaporates - add the tomatoe paste, the water, and the salt and cook for a few minutes - add the rest of the fish and cook for 15 minutes - if you need to add more water go ahead - pour this over some day old bread in soup bowls, and enjoy! BRODETTO DI ANCONA 2 lbs of whiting ½ dozen little neck clams ½ cup olive oil 1 lg onion - sliced (thin) 2 cloves of garlic 2 tbl of chopped parsley 1 can of plum tomatoes - chopped 2 tbl of tomatoe sauce salt & pepper 1 tsp of wine vinegar Clean the fish & cut into 1 inch pieces/heat olive oil in soup pot/add garlic & onion and saute until brown/add tomatoes, tomatoe sauce, parsley, salt, and pepper & cook 5 minutes/add fish & cook 10 more minutes/add vinegar & cook uncovered for 20 minutes/add clams & cook until opened |