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Italian
Fish Soup, continued
Rinse squid thoroughly in cold water. Sprinkle
shrimp with black pepper and 1 tsp salt. Heat olive
oil in a heavy pot on high until hot. Sear in
shrimp and cook until golden brown and
transfer to a bowl.
Add
garlic and red pepper flakes
to pot a saute for 30 seconds. Add wine,
1/2 cup water and bring to a boil.
Sir in clams cover, and cook on high heat
until shells completely open. Transfer clams
to bowl with shrimp. Discard any unopened
clams. Stir in mussels and cook, covered
over high heat until shells open.
Preheat oven to 450 F. Add clam juice
with remaining water, tomatoes, sugar,
and remaining salt. Put on middle rack
in oven for 15 minutes. Add halibut in
chunks and continue cooking for 2-3 minutes.
Add squid and shellfish. Remove from heat,
cover, and let stand. Stir in basil and parsley.
Serve.
Italian
Fish Soup, page 1
Another Gold Label Recipe from Bachcroft
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