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MANGIA BENE PASTA |
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HOME RECIPES LINKS |
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CHRISTMAS EVE SOUPS AND RISOTTO |
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See our Pasta with Seafood Recipes |
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| Zuppa di Pesce |
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| 2 lb. mixed firm white fish fillets (cod, halibut, sole) |
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| 1/2 lb. shrimp, peeled |
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| 1 lb. mussels, cleaned |
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| 1 onion, cut into fine slivers |
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| 2 TB. parsley, chopped |
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| 1 cup black olives |
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| 2 garlic cloves, minced |
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| Few whole peppercorns |
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| Couple dashes of Tabasco |
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| 1 bay leaf |
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Fresh Fish Samplers |
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| 1/2 cup olive oil |
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| Salt to taste |
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| 24 oz. fish stock |
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| Cut fish into 2-3" chunks. Put in bottom of a large casserole dish. |
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| Lay shrimp on top and then mussels. |
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| Sprinkle onions, parsley, olives, garlic, peppercorns, and Tabasco over. |
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| Insert bay leaf. |
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| Pour olive oil over. Sprinkle with salt to taste. Add fish stock. |
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| Cover and bake at 350 degrees F. for 45 minutes. Serve. |
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| Seafood Stew (makes 1-1/2 quarts) |
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| 1 TB. olive oil |
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| 1/2 cup chopped onion |
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| 1/2 cup chopped red pepper |
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| 1 clove garlic, minced |
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| 1 (14-1/2 oz.) can chopped tomatoes, undrained |
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| 1 (8 oz.) can tomato sauce |
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| 1/4 cup dry red wine |
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| 1 tsp. dried oregano |
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| 2 TB. fresh parsley, chopped |
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| 1/4 tsp. red pepper flakes |
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"KING CRAB LEGS - 1.25 LBS"
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| 1/2 lb. small scallops |
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| 1/2 lb. shrimp, peeled |
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| 1 (10 oz.) can whole clams, drained |
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| Cooked white rice |
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| Place a large saucepan with olive oil over medium heat. |
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| Add onion, red pepper, and garlic. Sauté until vegetables are tender. |
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| Add tomatoes, tomato sauce, wine, oregano, parsley, and red pepper flakes. |
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| Bring mixture to a boil, cover, reduce heat and simmer 20 minutes. |
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| Add scallops, shrimp, and clams. Bring to a boil, reduce heat and simmer 7-8 minutes. |
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| To serve, ladle stew over rice in individual soup bowls. |
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| Seafood Risotto (serves 4) |
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| 5 TB. unsalted butter, divided |
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| 4 TB. olive oil, divided |
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| 1 cup onion, finely minced |
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| 2 garlic cloves, minced |
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| 2 cups Arborio rice |
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| 4-5 cups fish stock |
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| 1/2 cup chopped Portobello mushrooms |
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| 1/2 lb. bay (small) scallops |
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| 1/2 lb. shrimp, peeled |
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Clam Chowder
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| 1-2 lobster tails, cut into chunks |
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| 5-6 squid tubes, cut into rings |
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| 1/2 TB. Kosher salt |
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| Black pepper |
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| 1/4 cup Parmesan cheese (optional) |
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| In a large Dutch oven, heat 3 TB. butter and 3TB. olive oil. |
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| Add onion and garlic. Cook on medium heat for 3 minutes, stirring continually. |
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| Add rice. Turn heat up a little and toast rice slightly, 2-3 minutes. |
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| Then reduce heat to medium-low. |
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| In another saucepan, sauté mushrooms in 1 TB. olive oil, 1-2 minutes. |
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| Add fish broth to mushrooms and bring to a slow simmer. |
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| Begin adding this broth, about 1 cup at a time, to the rice. Stir regularly. |
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| Allow the rice to absorb the liquid before more broth is added. |
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| This should take 25-30 minutes. |
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| While adding the last cup of broth, add all of the seafood, salt and pepper. |
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| Cook about 5 minutes until all of the liquid is absorbed and the seafood is cooked. |
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| Remove from heat. Add 1-2 TB. butter and parmesan cheese, if desired. |
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HOME RECIPES LINKS |
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