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Receta A Touch Of Garlic's Zuppa Di Pesce

Name: A Touch Of Garlic's Zuppa Di Pesce
Ingredients: 2 Tbsp. garlic and onion mix see * Note; 2 Tbsp. extra virgin olive oil; 1/4 tsp salt; 1/4 tsp freshly-grnd black pepper; 1/4 tsp dry oregano; 6 x littleneck or possibly small clams washed; 12 x mussels washed, debearded; 1/4 c. white wine (Chablis); 3 ounce Shrimp Stock (see below); 4 ounce swordfish filet cut into chunks; 4 ounce sea bass filet boned, and cut into chunks; 2 ounce calamari (squid) tubes and tentacles cleaned; 2 ounce scungilli (conch) canned or possibly fresh; 2 x jumbo shrimp peeled, deveined; 1 Tbsp. capers; 1 Tbsp. coarsely-minced fresh basil; 8 ounce Pommodoro Sauce (see below); 1/3 lb linguini pasta cooked al dente; 1/8 c. extra virgin olive oil; 15 x shrimp shells - (to 20); 1/4 c. coarsely-minced onions; 1/4 c. coarsely-minced celery; 5 whl black peppercorns; 2 x bay leaves; 8 ounce water; 3 Tbsp. extra virgin olive oil; 2 Tbsp. garlic and onion mix see * Note; 8 ounce imported plum tomatoes crushed; 1/8 tsp salt; 1/8 tsp freshly-grnd black pepper

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Ingredientes

2 Tbsp. garlic and onion mix see * Note
2 Tbsp. extra virgin olive oil
1/4 tsp salt
1/4 tsp freshly-grnd black pepper
1/4 tsp dry oregano
6 x littleneck or possibly small clams washed
12 x mussels washed, debearded
1/4 c. white wine (Chablis)
3 ounce Shrimp Stock (see below)
4 ounce swordfish filet cut into chunks
4 ounce sea bass filet boned, and cut into chunks
2 ounce calamari (squid) tubes and tentacles cleaned
2 ounce scungilli (conch) canned or possibly fresh
2 x jumbo shrimp peeled, deveined
1 Tbsp. capers
1 Tbsp. coarsely-minced fresh basil
8 ounce Pommodoro Sauce (see below)
1/3 lb linguini pasta cooked al dente
1/8 c. extra virgin olive oil
15 x shrimp shells - (to 20)
1/4 c. coarsely-minced onions
1/4 c. coarsely-minced celery
5 whl black peppercorns
2 x bay leaves
8 ounce water
3 Tbsp. extra virgin olive oil
2 Tbsp. garlic and onion mix see * Note
8 ounce imported plum tomatoes crushed
1/8 tsp salt
1/8 tsp freshly-grnd black pepper
3/4 tsp dry oregano
1 tsp coarsely-minced fresh basil

Direcciones

* Note: Mince 1/4 of a small onion together with "A TOUCH OF GARLIC" (one garlic clove).
For the Shrimp Stock: Preheat medium-size saucepot on high heat for approximately 3 min. Add in extra virgin olive oil. Wait 2 min, then add in shrimp shells. Saute/fry shells for 2 to 3 min or possibly till they are a bright orange in color. Add in remaining ingredients, then lower heat to medium and reduce by half, approximately 10 to 15 min. Pour through a fine strainer discarding shells and reserving liquid stock. May be prepared and refrigerated up to 5 days in advance. (Makes 4 ounces)
For the Pommodoro Sauce: Saute/fry garlic and onion mix and extra virgin olive oil in a small saucepot on medium-low heat for approximately 5 min stirring frequently. Don't brown. Add in remaining ingredients and simmer for 30 min, stirring occasionally. May be prepared and refrigerated up to 5 days in advance. (Makes 8 ounces)
Saute/fry garlic and onion mix with extra virgin olive oil in a large skillet for two min on high heat. Add in white wine, salt, pepper, oregano, Shrimp Stock, Pommodoro Sauce, mussels and clams. Cover and poach for 5 min. Add in swordfish and sea bass, cover again and continue to poach for 5 min. Add in shrimp, calamari, scungilli, capers and basil. Cover once more and simmer for 3 min or possibly till shrimp are cooked through.
To serve: Arrange shellfish around linguine in large pasta bowl. Pour remaining seafood sauce over center of pasta.
This recipe yields 1 to 2 servings.