ezRecipe-Zee: Cooking Recipe: How to make A Touch Of Garlics Zuppa Di Pesce

A Touch Of Garlics Zuppa Di Pesce

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Date Added:	March 4, 2008
Calories:
Serves:	1
Prep. Time:	0:00
Category:	Seafood / Shellfish, Soups / Stews, Copy Cat / Restaurant

Ingredients:

2     tablespoons   garlic and onion mixture
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
12                  mussels
1/4   cup           white wine (Chablis)
3     ounces        Shrimp Stock
4     ounces        swordfish filet
4     ounces        sea bass filet
                    cut into chunks
2     ounces        calamari (squid)
                    tentacles cleaned
2     ounces        scungilli (conch)
2                   jumbo shrimp
1     tablespoon    capers
1     tablespoon    coarsely-chopped fresh basil
8     ounces        Pommodoro Sauce
1/3   pound         linguini pasta
                    === SHRIMP STOCK ===
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
                    === POMMODORO SAUCE ===
3     tablespoons   olive oil
2     tablespoons   garlic and onion mixture
8     ounces        imported plum tomatoes
1/8   teaspoon      salt
1/8   teaspoon      freshly-ground black pepper
3/4   teaspoon      dried oregano
1     teaspoon      coarsely-chopped fresh basil

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

* 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: Saut� 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)
Saut� 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

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

Nutrition Facts not Available

Rating: ()

Added On: March 4, 2008

* Kitcken Link (Copycat Collection) at http://www.kitchenlink.com/copycat.html