ezRecipe-Zee: Cooking Recipe: How to make Sardinian Fish Soup

Sardinian Fish Soup - {Zuppa Di Pesce Alla Sarda}

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Date Added:	February 29, 2008
Calories:	169
Serves:	6
Prep. Time:	0:00
Category:	Italian / Pasta / Pizza, Soups / Stews

Ingredients:

1     teaspoon      saffron threads
1/2   cup           hot chicken broth
5     tablespoons   extra-virgin olive oil
1/2   cup           thinly-sliced onion
1/2   cup           chopped fennel bulb
1     tablespoon    finely-chopped fennel leaves
2                   garlic cloves
1     teaspoon      crushed red pepper flakes
1     tablespoon    minced fresh parsley
1 1/2 cups          coarsely-chopped peeled fresh or
                    canned plum tomatoes
                    = (about 3 medium tomatoes)
1/2   cup           dry white wine
2 1/2 pounds        mixed seafood
                    = (cleaned squid, lobster meat, tuna and
                    swordfish steaks)
                    Salt
                    Freshly-ground black pepper
6     slices        Italian bread
                    Grated Pecorino Romano cheese

Directions: one line for each direction. When saved the lines will be numbered.

Soak the saffron threads in the hot chicken broth; set aside.
In a large Dutch oven or heavy pot, heat the oil. Add the onion and saute for 2 minutes. Add the chopped fennel bulb and saute for 3 minutes. Add the garlic and red pepper flakes and saute for 1 minute. Add the fennel leaves, parsley, tomatoes, and wine and stir well. Strain the chicken broth, pressing on the saffron threads to extract all the liquid, and add to the pot; discard the saffron. Stir well and simmer for 5 minutes.
Meanwhile, cut the squid into 1/2-inch rings. Cut the lobster, tuna, and swordfish into 1-inch cubes.
Add the squid to the pot and season with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until the squid is barely al dente, still firm but not rubbery. Add the remaining seafood and cook for 10 minutes longer.
Place a bread slice in each of 6 soup bowls and carefully ladle the soup over the bread. Pass grated Pecorino Romano cheese at the table.
Note: It is not customary in Italy to put grated cheese on fish dishes, but here the salty taste nicely complements the flavors of the seafood.
This recipe yields 6 servings.
Comments: Some people aren't aware that the island of Sardinia is part of Italy. Its cooking is rooted deep in history and the best way to describe its cuisine is just to call it simple -- taking the offerings from the land and sea and using them in unadulterated ways. One example is the preparation of many fish dishes. Sardinian waters have a great variety of seafood, including bass, mullet, eel, tuna, spiny lobster, laguna fish, trout, and cuttlefish. While it is impossible to duplicate a Sardinian fish stew exactly, I substitute whatever is available here and it still sings to me of Sardegna. A mix of four different types of seafood is a good rule to follow for this dish.

Notes:
Recipe from "Ciao Italia" by Mary A. Esposito, (Morrow Cookbooks, 1991)

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 169

Calories from Fat 68.3%

Total Fat

12g

Cholesterol

0mg

Sodium

118mg

Carbohydrate

11g

Dietary Fiber

Protein

Points 5

Exchanges: 1/2 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* Ciao Italia at http://www.ciaoitalia.com