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extra-virgin olive oil garlic shallot red mullets orata skate wing Manila clams razor clams mussels langoustines seppie baby octopus white wine water Italian tomatoes thyme salt oregano fresh chopped parsley basil
Viewed: 44 - Published at: 6 years agoIngredients
- 4 tablespoons extra-virgin olive oil
- 4 cloves garlic, crushed
- 2 cloves shallot, crushed
- 2 (1/2 to 3/4 pound) whole red mullets, cut in half, scaled with head and tails removed
- 1 (1 1/4 pound) whole orata (or any type of bass), cut in 4 equal parts, scaled with head and tails removed
- 1 large whole skate wing, cut in 4 equal parts
- 1 dozen Manila clams
- 4 razor clams (optional)
- 1 dozen mussels
- 4 langoustines, tails split (or 4 jumbo shrimp)
- 8 small whole seppie, remove beak (or 2 tubes of calamari, sliced into rings)
- 4 small baby octopus, remove beak
- 2 cups dry white wine
- 2 cups water
- 1 (8 ounce) can peeled Italian tomatoes (or 1 pint vine ripe cherry tomatoes)
- 4 sprigs fresh thyme
- Salt and pepper
- 2 pinches dried oregano
- 1/2 cup fresh chopped parsley
- 6 basil leaves, chopped
Method
- In a large saute pan (approximately 16-inches), add oil, garlic, and shallots.
- Saute until garlic and shallots are a very light golden color.
- Add all the fish to pan along with the wine, water, tomatoes, thyme, salt, pepper, and oregano.
- Cover pan and let simmer until clams and mussels open, approximately 20 minutes.
- Add parsley and basil and divide evenly into 4 soup bowls.
- At Peasant, Frank floats crostini (toasted bread rubbed with olive oil, garlic, Parmigano, oregano, salt and pepper) on top of each serving.
- Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
