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
- 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
- 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.
