Sardinian Fish Soup - {Zuppa Di Pesce Alla Sarda}

By á-170456

Ingredients

• 1 teaspoon saffron threads
• 1/2 cup hot chicken broth
• 5 tablespoons extra-virgin olive oil
• 1/2 cup thinly-sliced onion
• 1/2 cup chopped fennel bulb plus
• 1 tablespoon finely-chopped fennel leaves
• 2 garlic cloves chopped
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon minced fresh parsley
• 1 1/2 cups coarsely-chopped peeled fresh or canned plum tomatoes (about 3 medium tomatoes)
• 1/2 cup dry white wine
• 2 1/2 pounds mixed seafood (cleaned squid, lobster meat, tuna and swordfish steaks)
• Salt to taste
• Freshly-ground black pepper to taste
• 6 slices Italian bread toasted
• Grated Pecorino Romano cheese

Preparation

Step 1

Soak the saffron threads in the hot chicken broth; set aside.

In a large Dutch oven or heavy pot, heat the oil. Add the onion and saute for 2 minutes. Add the chopped fennel bulb and saute for 3 minutes. Add the garlic and red pepper flakes and saute for 1 minute. Add the fennel leaves, parsley, tomatoes, and wine and stir well. Strain the chicken broth, pressing on the saffron threads to extract all the liquid, and add to the pot; discard the saffron. Stir well and simmer for 5 minutes.

Meanwhile, cut the squid into 1/2-inch rings. Cut the lobster, tuna, and swordfish into 1-inch cubes.

Add the squid to the pot and season with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until the squid is barely al dente, still firm but not rubbery. Add the remaining seafood and cook for 10 minutes longer.

Place a bread slice in each of 6 soup bowls and carefully ladle the soup over the bread. Pass grated Pecorino Romano cheese at the table.

Note: It is not customary in Italy to put grated cheese on fish dishes, but here the salty taste nicely complements the flavors of the seafood.

This recipe yields 6 servings.