Italian recipes

Zuppa Di Pesce From Viareggio

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

4 tablespoons virgin olive oil

1 medium celery rib -- finely chopped

4 cloves garlic -- thinly sliced

1 medium red onion -- finely chopped

1 tablespoon crushed red pepper flakes

1 tablespoon fresh rosemary leaves

2 cups basic tomato sauce see note

2 cups dry white wine

2 cups chopped fresh tomatoes

8 medium giant crayfish

8 medium mussels

8 medium littleneck clams

8 medium razor clams

1/2 fillets red snapper fillet -- cut into 1/2 inch cubes

4 slices country bread - 1 inch thick

1 clove garlic -- whole

1/2 cup finely-chopped Italian parsley

Preparation / Directions:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. In a large casserole heat 4 tablespoons virgin olive oil over moderate heat. Add celery, sliced garlic, onion, pepper flakes, and rosemary and cook until translucent (about 6 to 8 minutes). Add Basic Tomato Sauce, wine and tomatoes and bring to a boil. Add fish and cover and bring to a boil. Uncover and reduce heat and simmer until shellfish have opened (5 to 6 minutes). Toast bread and while still hot, rub with garlic. Place one slice in each of 4 bowls. Divide fish first, then the broth among bowls and sprinkle heavily with parsley. Serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5635)

Zuppa Di Pesce From Viareggio

Ingredients:

Preparation / Directions:

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