The recipe Italian Fish Soup is ready in about 75 hours and is definitely a super dairy free and pescatarian option for lovers of Mediterranean food. This recipe covers 41% of your daily requirements of vitamins and minerals. One serving contains 1043 calories, 47g of protein, and 56g of fat. This recipe serves 6. Autumn will be even more special with this recipe. It works well as a main course. If you have squid, bottled clam juice, loaf, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.
Instructions
1
Rinse squid under cold running water and pat dry. If squid are large, halve ring of tentacles, then cut longer tentacles crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices.
Ingredients you will need
Squid
Water
2
Cut bodies crosswise into 1/4-inch-thick rings.
3
Pat shrimp dry and sprinkle with pepper and 1/4 teaspoon salt.
Ingredients you will need
Pepper
Shrimp
Salt
4
Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sear shrimp in 2 batches, turning over once, until golden but not cooked through, about 2 minutes per batch.
Ingredients you will need
Shrimp
Cooking Oil
Equipment you will use
Pot
5
Transfer shrimp with a slotted spoon to a bowl.
Ingredients you will need
Shrimp
Equipment you will use
Slotted Spoon
Bowl
6
Add garlic, red pepper flakes, and oregano to pot and sauté, stirring, until golden, about 30 seconds.
Ingredients you will need
Red Pepper Flakes
Oregano
Garlic
Equipment you will use
Pot
7
Add wine and 1/2 cup water and bring to a boil. Stir in clams and cook, covered, over moderately high heat until shells open wide, checking frequently after 6 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened clams after 8 minutes.) Stir in mussels and cook, covered, over moderately high heat until shells open wide, checking frequently after 3 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened mussels after 6 minutes.)
Ingredients you will need
Mussels
Pasta Shells
Shrimp
Clams
Water
Wine
Equipment you will use
Slotted Spoon
Bowl
8
Put oven rack in middle position and preheat oven to 425°F.
Equipment you will use
Oven
9
Add stock to pot along with remaining 4 cups water, tomatoes with juice, sugar, and remaining 1/2 teaspoon salt and simmer, uncovered, 15 minutes.
Ingredients you will need
Tomatoes In Juice
Stock
Sugar
Water
Salt
Equipment you will use
Pot
1
Arrange bread slices in 1 layer on a baking sheet, then drizzle with oil and season with salt.
Ingredients you will need
Bread
Salt
Cooking Oil
Equipment you will use
Baking Sheet
2
Bake, turning over once, until golden, about 10 minutes total.
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Oven
3
Transfer toasts to a rack to cool slightly, then rub lightly with cut sides of garlic and sprinkle with parsley.
Ingredients you will need
Parsley
Garlic
Dry Seasoning Rub
1
Add halibut to stock and cook at a bare simmer, covered, until just cooked through, about 2 minutes. Stir in squid and reserved shellfish, then remove from heat and let stand, covered, 1 minute. Stir in basil and parsley and serve immediately, with toasts alongside for dipping.
Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Rabble Pinot Gris. It has 4.9 out of 5 stars and a bottle costs about 20 dollars.