Winkles Alla Diavola Cooking Recipe – Fish Soup Cooking Recipe

Winkles Alla Diavola Cooking Recipe - Fish Soup Cooking Recipe

Winkles Alla Diavola Cooking Recipe – Fish Soup Cooking Recipe

Serves 4

Preparation time: 20 minutes
Maceration time: 1 hour
Cooking time: 30 minutes

Ingredients

  • 1 lb. (500 g) winkles
  • ¾ lb. (400 g) peeled tomatoes
  • 10 sprigs of parsley
  • 3 cloves garlic
  • 1 or 2 red chilies (to taste)
  • 2 tablespoons olive oil
  • 1 tablespoon chopped thyme
  • ½ cup (120 ml) white wine
  • Salt

Cooking Method

Winkles Alla Diavola Cooking Recipe - Fish Soup Cooking Recipe 1

Winkles Alla Diavola Cooking Recipe - Fish Soup Cooking Recipe 2

  • Rinse the winkles thoroughly.
  • Leave them covered in salt water for 1 hour.
  • Coarsely chop the tomatoes.
  • Wash and chop the parsley.
  • Peel and chop the garlic.
  • Seed and chop the chili then soften it in a little olive oil with the garlic, three quarters of the parsley, and all of the thyme (1).
  • Add the drained winkles (2), cook for 5 minutes, and deglaze with the white wine.
  • Once the wine has evaporated, add the tomatoes and cook for 30 minutes (3).
  • Sprinkle over the remaining chopped parsley.
  • Serve with toasted bread and pass round pins for extracting the winkles.

Fish Soup Cooking Recipe – Zuppa Di Pesce Recipe

In Italy, fish soup is generally prepared with a mixture of fish, shellfish, mollusks, and crustaceans. Ideally small rockfish (unusable in any other recipe) are used.

Avoid oily fish (anchovies, sardines, mackerel, skipjack tuna, etc.) and fattyfish (salmon).

Serves 6

Preparation time: 1 hour
Cooking time: 1 hour

Ingredients

  • 2 lb. (1 kg) cleaned weight mixed fish (scorpion fish, red mullet, white bream, monkfish, sting fish, hake, John Dory, sole, etc.)
  • 10 oz. (300 g) shrimp and/or prawns and/or langoustines
  • 2 lb. (1 kg) squid 7 oz. (200 g) mussels
  • 7 oz. (200 g) clams and/or razor clams
  • 1 stick celery
  • 1 carrot
  • 1 onion
  • 5 tablespoons olive oil
  • 2 cloves garlic, peeled
  • 1 bay leaf
  • 5 sprigs of parsley
  • 1 tablespoon chopped thyme
  • ¾ cup (200 ml) white wine
  • 4 ripe tomatoes or canned, peeled tomatoes
  • Salt
  • 12 small slices of toasted bread
  • 1 clove garlic

Cooking Method

Winkles Alla Diavola Cooking Recipe - Fish Soup Cooking Recipe 3
Winkles Alla Diavola Cooking Recipe - Fish Soup Cooking Recipe 4
Winkles Alla Diavola Cooking Recipe - Fish Soup Cooking Recipe 5

  • Wash, peel, and chop the celery, carrot, and onion.
  • Brown in a saucepan with 2 tablespoons of the olive oil; Add 1 clove of garlic, the bay leaf, 1 or 2 sprigs of parsley, and the thyme.
  • Deglaze with ½ cup (150 ml) white wine and let evaporate.
  • Cut the tomatoes into quarters and add to the pan (1) with 6 cups (1.5 liters) of water and a pinch of salt.
  • Bring to a boil and add the well-rinsed fish. Cook for 1 hour.
  • Add the crustaceans (shrimp, etc.) to the broth for a few minutes (2), then remove and shell some of them.
  • Set the tails aside and put the shells back in the broth.
  • When the cooking process is complete, pass the soup through a coarse mesh sieve or vegetable mill; to both blend and strain it (3).
  • Chop the parsley and the second clove of garlic.
  • Clean and cut up the squid if they are big, or leave whole.
  • Heat 1 tablespoon of olive oil in a pan. Add the parsley, garlic, and squid, and brown (4).
  • The squid release a lot of water at first.
  • Once it has evaporated, deglaze with ¼ cup (50 ml) wine and cook for 5 minutes.
  • In another saucepan, heat the shellfish with a tablespoon of olive oil (5) until they have all fully opened.
  • Strain the juices and add them to the soup.
  • Put a few aside in their shells for decoration and shell the remainder.
  • Divide all the seafood between hot plates.
  • Pour over the fish broth and decorate with the whole crustaceans and shellfish and the toasted bread, rubbed with garlic.
  • Drizzle over the remaining tablespoon of olive oil and serve.