Vene­tian-style fsh soup ( zuppa di pesce)

The Daily Telegraph - Telegraph Magazine - - When in Venice -

serves 4 as a hearty main The in­tro­duc­tion of aro­matic spices to this soup gives more than a nod to Venice’s Byzan­tine-in­fuenced past. My seafood se­lec­tion is a sug­ges­tion: feel free to in­clude a bal­anced as­sort­ment of your own favourites. olive oil, for cook­ing 500g shell-on shrimp, thawed from frozen 1 large cel­ery stick, diced 3 shal­lots, diced 1 large car­rot, diced 2 star anise 1 cin­na­mon stick pinch of safron ½ tsp co­rian­der seeds, crushed 1 tbsp tomato paste 75ml brandy 200ml white wine 1½ litres fsh stock 400g ripe toma­toes, chopped 150g fresh clams, washed 200g fresh rope­grown mus­sels, washed 8 large prawns 500g fresh cod fl­lets, or other frm white­feshed fsh, diced ½ lemon, for juic­ing 1 tbsp chopped fatleaf pars­ley 4-6 slices of sour­dough bread, toasted

for the safron ali­oli

1 large egg yolk 1 scant tsp Di­jon mus­tard ½ gar­lic clove, peeled and very fnely chopped l00ml veg­etable oil 100ml ex­tra-vir­gin olive oil lemon juice, to taste white-wine vine­gar, to taste pinch of safron, soaked in a lit­tle warm wa­ter Heat a large saucepan over a high heat and add a lug of olive oil. Add the shrimp and cook over a ferce heat to caramelise – about 10 min­utes.

Re­move the shrimp from the pan, then add the veg­eta­bles,

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