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INGREDIENTS: (serve 4)
- 8 ounces cleaned octopus cut into 1 1/2 inches pieces
- 1 tablespoon red wine vinegar
- 12 littleneck clams, scrubbed
- 2 tablespoon Extra Virgin Olive Oil
- 2 garlic cloves, thickly sliced
- 1 pound cleaned squid bodies cut into 1/2 inch-wide rings
- 1 red onion, finely diced
- 2 celery stalks, finely diced
- 1 carrot cut into small diced
- Pinch of crushed red pepper flakes
- 8 mussels preferably Prince Edward Island, scrubbed and
debearded
- 1 cup dry white wine
- 3/4 cup of Fish Stock water or additional white wine
- Juice of 2 lemons
- 2 fresh oregano springs, leaves only
- 4 ounces minkfish fillet cut into 1 1/2 inch pieces
- 6 ounces cod or blackfish fillet, cut into 1 1/2 inches
pieces
- 8 large sea scallops
- 12 large shrimp, shelled and deveined
- Kosher salt and freshly ground black pepper
- One 10-ounce box instant couscous
- 2 tablespoon chopped fresh italian parsley
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from the book "Two
Meatballs in the Italian Kitchen"
recipe of Chef Mark Strausman (chef/co-owner
of Coco Pazzo, and Executive Chef at the glamorous "Fred's"
in the Barneys New York store, and author of "The Campagna
Table.")
CLICK
HERE TO BUY
THE BOOK
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Preparation
Place the octopus in a 3 to 4-quart saucepan and cover it with
water by 1 inch. Add the red wine vinegar, cover the pan, and
bring to a boil over medium-high heat. Uncover the pot and cook
at a rolling boil until the octopus is curled and chewy-tender,
about 35 minutes. Drain and set aside.
Meanwhile, to clean the clam, place them in a colander and cover
with ice cubes. Place the colander in a large bowl, cover the
clams with cold water, and set aside for 20 minutes. Drain.
Place a heavy-bottomed 6 to 7-quart pot over medium-high heat,
and when is hot, add the Extra Virgin Olive Oil.
Add the garlic and cook until just golden, about 1 minute.
Add the squid, onion, celery, carrot, and the red pepper flakes
and sauté' until the vegetables are soft, about 5 to
7 minutes.
Add the octopus, mussels, clams, wine, fish stock, lemon juice
and oregano.
Bring the soup to a simmer, then reduce the heat to medium,
and cook until the shell-fish have opened, 5 to 7 minutes.
Add the monkfish and cod or blackfish, pushing them into simmering
liquid to cover.
Add the scallops and cook 1 minute, then add the shrimps. When
the shrimps are pink no longer translucent, after about 3 to
4 minutes, remove the soup from the heat.
Using a slotted spoon, remove and discard any mussels and clams
that did not open.
Season with salt and pepper to taste.
Make the couscous following the directions on the box, substituting
simmering broth from the soup for the water required. Transfer
the couscous to a large serving bowl, and slowly ladle the seafood
and broth around it. Sprinkle with the parsley and serve immediately. |
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