Art_Of_Entertaining_2016

Christmas Eve
Zuppa di Pesce
We mostly enjoy fish dishes for our Christmas Eve family dinner. This is a great fish soup! This pot would be sitting on the stove and
there really isn’t a time to indulge. Just go over to the stove and pour yourself a bowl and go sit with the family. Basically the foods is out
and eat what you want – when you want. EAT AND BE MERRY!
Ingredients
• 1/2 cup olive oil (divided)
• 1/4 teaspoon red pepper flakes (optional)
• 2-3 garlic cloves, minced
• 1 onion, finely diced
• 1 cup dry white wine
• 2 roma tomatoes, seeded and chopped
• 1 bay leaf
• 1 1/2 teaspoon dried parsley or a handful of fresh parsley, chopped
• 2 cups fish stock (or chicken stock)
• 2 pounds white fish fillets (cod, sea bass or halibut)
• 1/2 pound bay scallops
• 1 pound mussels, cleaned
• Sea salt and pepper to taste
Directions
1 Lightly rinse fish and wipe with a clean white paper towel
2 Cut fish into 2-3 inch chunks.
3 Take a large pot (cast iron is perfect). Heat over medium heat with 2 tablespoons olive oil.
4 Add garlic and red pepper flakes. Sauté for about 2 minutes (until the garlic turns brown).
5 Using a slotted spoon remove garlic from pan and discard. Keep oil!
6 Add onion and let sauté for 1 minute. Add wine, tomatoes and bay leaf and let reduce to 1/2.
7 Add parsley then stock. And bring to a simmer.
8 Add all fish and season with salt and pepper. Cook until mussels open and fish is cooked.
9 Keep warm on stove and let each person drizzle olive oil after they scoop soup into their bowl
© Cindy’s Table
www.CindysTable.com
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