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A Touch Of Garlic's Zuppa Di Pesce
Serving Size: 1

Amount Measure Ingredient -- Preparation Method

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

* Note: Mince 1/4 of a small onion together with "A TOUCH OF GARLIC" (one
garlic clove).

For the Shrimp Stock: 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: 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)

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.

To serve: Arrange shellfish around linguine in large pasta bowl. Pour
remaining seafood sauce over center of pasta.

This recipe yields 1 to 2 servings.

Brian Nemeth is the chef at the A Touch of Garlic restaurant in
Springfield, MA

© 2008
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