Text 28913, 81 rader
Skriven 2015-07-09 06:28:46 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1509
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ciuppin (Seafood Stew)
 Categories: Seafood, Vegetables, Stews, Wine, Chilies
      Yield: 6 Servings

      8 c  Cold water
      3 lb Mixed small whole white
           - fleshed fish; cleaned,
           - fileted w/skin, reserving
           -  heads & bones for stock
      2    Thin carrots; thin sliced
      1    Celery rib; thin sliced
      1 md Onion; halved, thin sliced
           +=PLUS=+
      1 lg Onion; chopped
    1/4 ts Black peppercorns
      1    Baguette
      2 lb Baby squid; cleaned
      2 ts Salt
      1 tb Olive oil
      2    Flat anchovy filets; minced
      2 cl Garlic; minced
    1/2 ts Hot red chile such flakes
  1 1/2 tb Tomato paste
    1/2 c  + 2 tb fine chopped fresh
           - flat-leaf parsley
      1 c  Dry white wine

  MAKE STOCK: Bring water to a simmer with reserved fish
  heads and bones, carrots, celery, sliced onion, and
  peppercorns in a wide heavy 6- to 8-quart pot, then
  simmer, uncovered, skimming foam as necessary, 30 minutes.
  Pour stock through a large sieve into a large bowl,
  pressing on and then discarding solids. (You will have
  about 6 cups stock.)

  MAKE TOASTS: Put oven rack in middle position and preheat
  oven to 325+.F/160+.C.

  Cut baguette into 1/2" thick slices, then arrange in 1
  layer in an ungreased shallow baking pan. Bake until
  toasts are crisp and dry, 15 to 20 minutes.

  MAKE STEW: Chop enough squid to measure 1/4 cup, then toss
  remaining whole squid with 3/4 teaspoon salt and set
  aside. Remove any pin bones from fish fillets with
  tweezers or needlenose pliers, then cut fillets diagonally
  into serving pieces and sprinkle with 3/4 teaspoon salt.

  Cook chopped onion in oil with remaining 1/2 teaspoon salt
  in cleaned pot over moderate heat, stirring occasionally,
  until softened, about 8 minutes. Add anchovy, garlic, hot
  chile, and tomato paste and cook, stirring, 2 minutes. Add
  chopped squid and 1/2 cup parsley and cook, stirring, 1
  minute. Add wine and boil, stirring occasionally, until
  reduced by half, 2 to 3 minutes. Add 1 cup stock, then
  arrange whole squid in 1 layer in pot and then place fish
  fillets on top.

  Add enough of remaining stock to just cover fish and cook
  over moderate heat, uncovered, until fillets are just
  cooked through, 2 to 5 minutes.

  Serve stew over toasts in shallow soup plates and sprinkle
  with remaining 2 tablespoons parsley.

  Adapted from: "Eenchanted Liguria" by David Downie

  Gourmet | December 2004

  MM Format by Dave Drum - 07 September 2012

  Uncle Dirty Dave's Archives

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... But at some point, it will be time to return to the restaurant.

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