UTENSILS
Large saucepan
Small saucepan
151/2 x 12-inch cookie sheet Plate
Salad bowl
2 small bowls
Salad spinner (optional) Measuring cups and spoons Chef's knife
Paring knife
Ladle
Wooden spoon
Stiff scrubbing brush
Vegetable peeler (optional)
Assemble these supplies:
3 large carrots Large yellow onion
2 stalks celery
12 medium-size shrimp
12 littleneck clams or mussels
V2 pound fillet of goosefish (also known as
monkfish and angler-fish)
1/2 pound fillet of cod, halibut, or
sea bass, cut 1 inch thick 1/4 cup virgin olive oil
3/4 cup dry white wine
2 tablespoons Pernod
16-ounce can Italian plum tomatoes
1 bay leaf
Salt and freshly ground pepper
Steps in Preparation:
- Peel carrots and onion and wash celery. Cut carrots, celery, and onion into 1/4-inch slices. Cut through onion rings crosswise to separate them into semi-circles.
- Shell and devein shrimp (see page 14).
- With stiff scrubbing brush, scrub clams or mussels under cold running water. Debeard mussels if necessary. Rinse thoroughly and discard any that have open shells.
- Wipe goosefish and cod with damp paper towels. With chefs knife, cut fish into 11/2-inch squares.
- In large saucepan, heat oil over medium-high heat. Reduce heat to medium. Add carrots, onion, and celery, and sauté, stirring with wooden spoon, until carrots and celery are bright in color, 2 to 3 minutes.
- Add wine and Pernod, and cook over medium-high heat
- 2 to 3 minutes.
- Add tomatoes with their juice, bay leaf, and salt and pepper to taste. Bring to a boil over medium-high heat, then reduce to a simmer and cook, uncovered, 4 to 5 minutes.
- Add shrimp and clams or mussels, and simmer 3 minutes.
- Add fish and simmer just until firm, about 5 minutes.
- Remove bay leaf and ladle soup into 4 individual bowls. Place bowls on dinner plates and serve.
WHAT TO DRINK
A crisp, dry white wine like an Italian Verdicchio is the best selection, or choose a French Muscadet
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