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Categories:
hard shell lobsters Manila clams mussels shrimp bass fillet fish fresh squid canola oil fennel yellow onion carrot garlic stalks celery beefsteak tomatoes brandy white wine orange lemon basil parsley red pepper potatoes extra-virgin olive oil salt
Viewed: 115 - Published at: a year agoIngredients
- 2 (1 1/2 pound) hard shell lobsters
- 1 pound manila clams
- 1 pound mussels
- 1 pound day boat sea scallops
- 1 pound shrimp, peeled and deveined, shells reserved
- 1 pound striped bass fillet, skin removed, portioned into roughly 3-ounce pieces
- 1 pound fish bones (ask your fish monger)
- 1/2 pound fresh squid
- 1/4 cup canola oil
- 2 small heads of fennel, 1 thinly sliced, 1 cut into 1/4-inch wedges
- 1 small yellow onion, thinly sliced
- 1 carrot, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 stalks celery, thinly sliced
- 2 small beefsteak tomatoes, chopped
- 1/2 cup brandy
- 1 cup white wine
- peel of 1 orange
- peel of 1 lemon
- 4 sprigs basil, 2 sprigs reserved for garnish
- 3 sprigs parsley
- 1/4 teaspoon red pepper flakes
- 1 pound fingerling potatoes
- 1/2 cup good quality extra virgin olive oil
- salt and pepper to taste
Method
- Bring 3 gallons of heavily salted water to a boil on your stovetop.
- (The water should be as salty as the ocean.)
- Prepare an ice bath.
- Place the lobsters in boiling water, return the water to a boil and cook the lobster for 5 minutes.
- Remove the lobsters and place in ice bath for 15 minutes.
- Transfer lobsters to a cutting board; separate the tail and claws from the lobster.
- Use a pair of heavy kitchen shears to cut the tail directly in half lengthwise.
- The meat and shell should remain connected.
- Crack the claws and arms to remove all useable meat.
- Reserve the lobster tails and claw meat for the next days use.
- Use the kitchen shears to cut the head into 2 inch pieces.
- Prepare the Zuppa: Heat the canola oil in a large, heavy-bottom saucepan.
- Add the lobster headpieces, shrimp shells and fish bones, and saute for 5 minutes.
- Add the sliced fennel, onions, carrots, garlic, celery and tomatoes, and cook for 10 minutes on low heat.
- Deglaze with the brandy and white wine, and cook for 3 more minutes.
- Cover the bones and vegetables by one inch of cold water.
- Bring to a simmer over high heat and cook on low for 45 minutes.
- Strain the liquid through a fine mesh sieve.
- Place the orange and lemon peels, basil, parsley and red pepper flakes in the strained liquid to steep over night in your refrigerator.
