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Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 head of anise, chopped
1 green pepper, chopped
4 cloves garlic, finely minced
2 cups red wine
1 can (28 ounces) peeled plum tomatoes
1 bay leaf
1 teaspoon dry oregano
1 teaspoon red pepper flakes (optional)
Salt to taste
2 tablespoons fresh chopped basil
4 cups fish stock (see below)
2 blue-claw crabs
12 sea scallops
12 large shrimp
2 red snappers
12 little-neck clams
8 mussels
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Instructions:
Clean the seafood. Heat the olive oil in a large saucepan. Add the onion, anise and pepper and sauté until wilted. Add the minced garlic and the wine. Bring to a boil and reduce by almost half. Break up the tomatoes with your hands and add to the pot along with the bay leaf, oregano, pepper flakes and salt. When the mixture begins to boil, reduce to a simmer and let cook for 20 minutes. Add the fish stock to the tomato sauce and bring to a boil. Add the crab halves and cook for 5 minutes. Add the scallops, shrimp and fish pieces and cook another 5 minutes. Finally, add the clams and mussels, sprinkle with the fresh basil and cover the pot. Cook another 5 minutes until the clams and mussels have opened. Discard any that do not open. Serve in deep soup bowls.
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Ingredients:
12 large shrimp
12 sea scallops
2 red snappers
8 mussels
12 little-neck clams
2 blue-claw crabs
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Instructions:
Peel and de-vein the shrimp, reserving the shells. Remove the tough side muscle on the scallops and reserve. Cut fillets from the snapper and reserve the head, tail skin and bones. Scrub the mussels and clams with a brush and remove beards from mussels. Clean the crabs and break each into 2 sections.
Add the reserved shrimp shells, scallop muscles and fish parts to 5 cups of water. Add 1 roughly chopped onion and 2 roughly chopped stalks of celery. Bring to a boil and simmer for 20 to 30 minutes. Strain through several layers of cheesecloth or a fine-mesh strainer. You should have about 4 cups.
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Ingredients:
Sponge:
1 cup water
1 cup flour
1/4 teaspoon yeast
1 teaspoon sugar
Dough:
3 cups flour
1 tablespoon yeast
1 tablespoon salt
1 cup warm water
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Instructions:
On the day before you are to bake the bread, mix the sponge ingredients and keep at room temperature in a loosely covered container. Stir it down every few hours.
The next day, mix the sponge with 3 cups of flour, the yeast and salt and 1 cup of warm water. Mix until a dough forms. Turn the dough out onto a lightly floured board and knead for 8 minutes until the dough is smooth and elastic. Put into a greased bowl and cover. Let rise for an hour. Divide the dough in half and knead each half into a round loaf. Put onto a parchment-paper-lined baking tray and let rise again for another hour. Just before baking, you can brush the top with a little beaten egg white and make two or three slashes in the top. Bake at 400 degrees until dark golden-brown.
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