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.
Provided by Busters friend
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Soup base:.
- In a large, heavy-bottom pot over medium-high heat, sauté the leeks and fennel in the olive oil until translucent. Stir in the pepper and tomato paste and continue cooking until the tomato paste has darkened in color and thickened slightly, about 5 minutes, stirring constantly.
- Stir in the Arborio rice, then the fish stock, scraping any flavoring from the bottom of the pan. Bring to a simmer over high heat, then reduce the heat to maintain a simmer and continue cooking until the rice is tender, about 15 minutes.
- Puree the soup base in a blender until smooth, then pass through a fine sieve, discarding any solids. Adjust the seasonings with salt, Pernod and lemon juice to taste. If the base is too thick, add additional fish stock to thin.
- Soup and assembly:.
- In a large frying pan or skillet, sauté the shallots in 2 tablespoons olive oil until translucent. Stir in the mussels and clams, then stir in the white wine.
- Cover the pan and simmer until the clams and mussels open (discard any that will not open). Stir in the soup base, and season to taste with salt and pepper. Stir in the prawns and scallops, then bring to a gentle simmer and poach the fish until done (the fish should be just firm and opaque). Stir in the chopped chives.
- Meanwhile, season each piece of cod with a light pinch each of salt and pepper. Lightly dredge the fish in flour. Heat a large skillet over medium high heat, and add the remaining olive oil. When the oil is hot, add the fish pieces a few at a time and sauté until lightly golden on both sides and the fish is firm and opaque, 2 to 4 minutes on each side.
- Divide the soup between 8 warm bowls and top with the sautéed cod. Serve immediately.
Nutrition Facts : Calories 392.5, Fat 19.5, SaturatedFat 3, Cholesterol 75.5, Sodium 1051.5, Carbohydrate 18.1, Fiber 2.3, Sugar 2.8, Protein 34.5
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M.d didar M.d didarul Islam
[email protected]This soup is absolutely delicious! I love the combination of seafood and chestnuts. It's a really unique and flavorful dish. I will definitely be making this again and again.
Qasiim Baba Qasiim
[email protected]I've never had chestnut soup before, but I was pleasantly surprised by how much I enjoyed it. The chestnuts added a really unique flavor and texture to the soup. I will definitely be making this again.
Ahsan_____Don___3
[email protected]I love this soup! It's so easy to make and it's always a crowd-pleaser. I usually add a few extra vegetables, like carrots and celery, to make it even more hearty.
Joel Down
[email protected]This soup was a bit too fishy for my taste. I think I'll try a different recipe next time.
Dip Baruri
[email protected]I made this soup for a dinner party and it was a huge hit! Everyone loved the unique flavor and the beautiful presentation. I will definitely be making this again.
Vimesh Fanndo
[email protected]This was a great recipe for a quick and easy weeknight meal. The soup was flavorful and the chestnuts added a nice touch of sweetness. I would definitely recommend this recipe.
Najma Khatun
[email protected]I loved this soup! It was so flavorful and the seafood was cooked perfectly. I will definitely be making this again.
Ciise Xasan
[email protected]This soup was a bit bland for my taste. I think I'll add some more spices next time.
Sanu Pun
[email protected]I've made this soup several times now and it's always a hit! It's so easy to make and the flavor is amazing. I love the combination of seafood and chestnuts. It's a really unique and delicious dish.
Kyo Alcaraz
[email protected]This was a fantastic recipe! I love that it uses simple, fresh ingredients and the result is a hearty, flavorful soup. I would definitely recommend this recipe to anyone looking for a delicious and easy seafood soup.