Winkles Alla Diavola Cooking Recipe – Fish Soup Cooking Recipe
Preparation time: 20 minutes
Maceration time: 1 hour
Cooking time: 30 minutes
- 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
- 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).
Preparation time: 1 hour
Cooking time: 1 hour
- 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
- 12 small slices of toasted bread
- 1 clove garlic
- 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.