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zuppa di pesce castagna


this recipe from castagna in portland, or, was requested in the la times' culinary sos column by a fan who described it as "ambrosia". it certainly has all the right stuff. "this striking dish is perfect for summer entertaining, and half of the recipe can be made in advance. the rich fish broth is delicately flavored with leek and fennel, complemented with bright notes from lemon and pernod, and rounded out with just a hint of chile and tomato for added depth. serve each bowl with a generous helping of steamed and sautéed fish and shellfish, crostini and creamy anchovy aioli or rouille." substitute any firm fleshed white ocean fish & vary the shellfish according to your locale & season.


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  1. Soup base:
  2. In a large
  3. Heavy-bottom pot over medium-high heat
  4. Saut the leeks and fennel in the olive oil until translucent
  5. Stir in the pepper and tomato paste and continue cooking until the tomato paste has darkened in color and thickened slightly
  6. About 5 minutes
  7. Stirring constantly
  8. Stir in the arborio rice
  9. Then the fish stock
  10. Scraping any flavoring from the bottom of the pan
  11. Bring to a simmer over high heat
  12. Then reduce the heat to maintain a simmer and continue cooking until the rice is tender
  13. About 15 minutes
  14. Puree the soup base in a blender until smooth
  15. Then pass through a fine sieve
  16. Discarding any solids
  17. Adjust the seasonings with salt
  18. Pernod and lemon juice to taste
  19. If the base is too thick
  20. Add additional fish stock to thin
  21. Soup and assembly:
  22. In a large frying pan or skillet
  23. Saut the shallots in 2 tablespoons olive oil until translucent
  24. Stir in the mussels and clams
  25. Then stir in the white wine
  26. Cover the pan and simmer until the clams and mussels open
  27. Stir in the soup base
  28. And season to taste with salt and pepper
  29. Stir in the prawns and scallops
  30. Then bring to a gentle simmer and poach the fish until done
  31. Stir in the chopped chives
  32. Meanwhile
  33. Season each piece of cod with a light pinch each of salt and pepper
  34. Lightly dredge the fish in flour
  35. Heat a large skillet over medium high heat
  36. And add the remaining olive oil
  37. When the oil is hot
  38. Add the fish pieces a few at a time and saut until lightly golden on both sides and the fish is firm and opaque
  39. 2 to 4 minutes on each side
  40. Divide the soup between 8 warm bowls and top with the sauted cod
  41. Serve immediately

Step 21

Total Time in Minute 70

Ingredients Count 20

cooking zuppa di pesce castagna

See More Relate Photo



Fennel bulb

Olive oil

Arbol chile

Tomato paste

Arborio rice

Fish stock







Dry white wine







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