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Tuesday July 26, 2011

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Zuppa di Pesce

Our guide to food and nutrition, Julie Van Rosendaal, is taking a summer break for the next three weeks. While Julie is away Nicole Kammerer, owner/ chef of Nicole Gourmet Catering, is going to school us in the ways of seafood. Today she has cooked up a fish stew.

 

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fishsoup.jpgZuppa di Pesce (Cioppino) serves 4-6
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1/4 cup extra virgin olive oil
½ small onion, finely diced
4 anchovy filets, rinsed and chopped finely
1 ½ teaspoons red chili flakes
3 cloves garlic, finely chopped
½ bunch Italian parsely, finely chopped
450 grams white fish, such as snapper or basa filet, cut into 2.5 centimetre pieces
3 roma tomatoes, diced 1.25 centimetres
12 manila clams, soaked overnight in wather with 2 tablespoons cornmeal
12 mussels, beards removed
12 prawns, peeled and deveined, 16/20 count size
3/4 cup white wine
1 cup strained tomaotes (passata)
½ cup fresh basil, torn or cut into strips
salt to taste

Categories: Columnists, Food & Recipes

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