Savory Seafood Stew: Zuppa di Pesce

Recipe courtesy Lidia Bastianich, Lidia's Italian-American Kitchen, Alfred A. Knopf, NY, 2002

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5

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Total Reviews: 2

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  • on August 01, 2013

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    This recipe was amazing! I used clams instead of muscles and left out the calamari. I added 2 tablespoons of butter when I sauteed the Onions, garlic and leeks. The braised beans were a healthy and delicious addition to this soup. I only used the first 2 sprigs of rosemary. I didn't find it necessary to add any more. The beans were delicious enough to eat on their own! It was a big hit with my relatives!

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  • on November 04, 2012

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    This recipe is fantastic. The base preparation is just what it should be, though I doubled the wine. I did it with half the mussles, shrimp and calamari and it was still good. The key is to *just* cook all the fish. Overcooking it could ruin it. Fish requires very little cooking time.

    Also, it seemed kind of thin so I thickened it at the end by making a roux with about 3 Tbsp flour and butter, then adding some broth to make a veloute, then putting that back into the stew. Mind you I did not do the beans, which probably would have helped to thicken it. Potatoes would do that too.

    It was absolutely sublime!

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