• Mon - Sun : 8:30am to 9:30pm
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

zuppa di pesce castagna

Desciption

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.

Tags

# # # # # # # # # # # # # # # # # # # # #

Steps

  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

Ingredients

Leeks

Fennel bulb

Olive oil

Arbol chile

Tomato paste

Arborio rice

Fish stock

Salt

Pernod

Lemon

Shallot

Mussels

Clams

Dry white wine

Pepper

Prawns

Scallops

Chives

Cod

Flour

Kitchen Product Offer


See More Kitchen Products Click here

You may Interest

apple noodle kugel

this is an old recipe i saw demonstrated on tv. i made it and it's really delicious. may want to cover the edges of the pan with foil at the end of baking, so the noodles don't get crisp. apple noodle kugel

apple potato soup

this soup has a wonderful combination of apples, bacon (i use a bacon substitute) and leeks. not too sweet, with a nice "bite." sweet-tart apples and smokey bacon play off one another nicely. good fall soup, or thanksgiving side dish which was when i m apple potato soup

applebee s knock off bbq sauce 2

another method to get the same tasting bbq sauce we all love applebee s knock off bbq sauce  2

apricot lamb kebabs

a recipe from 'fatty's big bbq book'. i suspect gail stanton who compiled the recipes may have had more input that paul (fatty) vaugtin - an australian rugby player. preparation time does not include 4 hours to marinate. apricot lamb kebabs

artichoke spinach dip

my take on an ever-popular crowd-pleaser. artichoke   spinach dip

autumn spice bread

when i was growing up, my mom made this every christmas. the smell of it lingering through the house would be sure to wake us all up, and run for the kitchen. autumn spice bread

bacon maple ice cream

i got the idea from watching iron chef america. someone made a bacon ice cream but i never heard any details about it. so i started thinking about how to make it and make it great. i figured that bacon is the candy of the meat world, so why not candy the bacon maple ice cream

baked apple turnovers

these are so easy and quick! baked apple turnovers

baked parmesan halibut

from local newspaper submitted by dave kling of anchorage alaska baked parmesan halibut

beef venison jerky

i finally wrote down the exact amounts i used to get some great tasting jerky! the cayenne pepper is optional as it does spice it up a bit. the kids love it and its better than feeding them twinkees. beef venison jerky

berry mandarin tossed salad

this was a recipe found in quick cooking magazine posted by linda jo wahlgren. this is a great picnic take-along. berry mandarin tossed salad

black cat cookies

i got these online somewhere. my kids had fun making them! black cat cookies

Events.

Follow the food and cooking here.