Zuppa di Pesce from Amalfi (Mario Batali) |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
4 tablespoons extra-virgin olive oil |
1 rib celery, finely chopped |
4 cloves garlic, thinly sliced |
1 medium red onion, finely chopped |
1 tablespoon crushed red pepper flakes |
2 cups basic tomato sauce, recipe follows |
2 cups dry white wine |
1 cup chopped fresh tomatoes |
8 giant crayfish |
8 mussels, scrubbed, bearded and rinsed |
8 razor clams |
4 young red mullet |
4 (1-inch thick) slices country bread |
1 clove garlic |
2 bunches italian parsley, finely chopped to yield 1/2 cup |
1 bunch fresh marjoram, leaves only |
basic tomato sauce |
all recipes copyright 2000, mario batali. all rights reserved |
1/4 cup extra virgin olive oil |
1 spanish onion, chopped in 1/4-inch dice |
4 garlic cloves, peeled and thinly sliced |
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried |
1/2 medium carrot, finely shredded |
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved |
salt, to taste |
Directions:
1. In a large casserole, heat the olive oil over moderate heat.
2. Add the celery, garlic, onion, and pepper flakes and cook until translucent, about 6 to 8 minutes. Add the tomato sauce, wine and tomatoes and bring to a boil. Add the fish, and shellfish, cover and bring to a boil. Uncover and reduce the heat to a simmer until the shellfish have opened, 5 to 6 minutes.
3. Toast the bread and, while still hot, rub with the garlic. Lay 1 slice in each of 4 bowls. Divide the seafood among the 4 bowls, then divide the broth among the bowls, and sprinkle each bowl with parsley. Garnish with marjoram leaves. Serve immediately.
4. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups
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