Venetian Fish Stoup

Name: Venetian Fish Stoup
Prep time: 47 min
Cook time: 47 min
Total time: 47 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters basil leaves, torn or chopped; 397 grams can crushed tomatoes; 454 grams cod, cut into chunks; 4 servings Crusty bread, for dunking; 2 teaspoons curry powder or paste; 3 Tbsps extra virgin olive oil (EVOO); 1 bulb fennel with fronds, fronds chopped and reserved, bulb thinly sliced; 355 milliliters chicken stock or fish stock; 4 cloves garlic, chopped; 1 Grated peel of lemon; 680 grams mussels, scrubbed and debearded (discard any that have broken shells or that dont close when tapped); 1 onion, thinly sliced; 1 Grated peel of orange; 2 pinches saffron threads or saffron powder; 4 servings Salt and freshly ground pepper; 227 grams to large shrimp, deveined and tails removed; 227 grams squid, sliced 1/2-inch thick; 59 milliliters dry white vermouth or 1/2 cup dry white wine

Need a dairy free and pescatarian main course? Venetian Fish Stoup could be a super recipe to try. This recipe covers 43% of your daily requirements of vitamins and minerals. One serving contains 474 calories, 56g of protein, and 16g of fat. This recipe serves 4. Head to the store and pick up saffron powder, peel of orange, peel of lemon, and a few other things to make it today. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. From preparation to the plate, this recipe takes approximately 47 minutes.

Ingredients

Servings:

237milliliters

basil leaves, torn or chopped 397grams

can crushed tomatoes 454grams

cod, cut into chunks 4servings

Crusty bread, for dunking 2teaspoons

curry powder or paste 3Tbsps

extra virgin olive oil (EVOO)1

bulb fennel with fronds, fronds chopped and reserved, bulb thinly sliced 355milliliters

chicken stock or fish stock 4cloves

garlic, chopped 1

Grated peel of lemon 680grams

mussels, scrubbed and debearded (discard any that have broken shells or that don't close when tapped)1

onion, thinly sliced 1

Grated peel of orange 2pinches

saffron threads or saffron powder 4servings

Salt and freshly ground pepper 227grams

to large shrimp, deveined and tails removed 227grams

squid, sliced 1/2-inch thick 59milliliters

dry white vermouth or 1/2 cup dry white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired 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. The Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.