Zuppa di Pesce

Zuppa di Pesce
Zuppa di Pesce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    cup onion; chopped

  • 1/4

    cup celery; chopped

  • 2

    teaspoon olive oil; extra virgin

  • 1

    cup dry white wine

  • 28

    oz Italian plum tomatoes with juice

  • 1

    bay leaf

  • 1/2

    teaspoon dried oregano

  • 1

    black pepper

  • 1

    pound cod, ocean perch, or other white fi; cut into 1 inch pieces

  • 12

    shrimp (raw, medium-size); shelled and deveined

  • 4

    crostini or Italian bread; toasted

  • 1

    tablespoon Italian parsley; finely chopped

Directions

Combine onion, celery, and olive oil in large saucepan. Cook, stirring over low heat until the vegetables are tender, about 10 minutes. Add the wine and heat to boiling; boil 5 minutes. Add the tomatoes, bay leaf, oregano and pepper; stir to break up tomatoes. Cook, uncovered, 5 minutes. Add the fish and shrimp. Cover and cook over low heat until the fish is cooked through, about 5 minutes. Place a piece of the bread in each bowl. Divide fish and broth evenly among the bowls. Sprinkle with parsley.

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