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Zuppa di pesce aua cagliaritana

  • Preparation Time20 mins
  • Cooking Time180 mins
  • Serves2
  • DifficultyMedium

For the crab stock

1 onion, diced
2 celery stalks, diced
1 carrot, diced
6 garlic cloves, crushed
6 crab shells, roasted
120ml white wine
1g saffron threads
4 ripe Roma tomatoes
20 fresh basil leaves
Sea salt

For the livornese sauce

2 red peppers, diced
Crab stock:

1) In a medium saucepan, gently saute the onion, celery, carrot and garlic until soft. Add the crab shells, stir and deglaze with wine; reduce. Add the saffron and tomatoes; reduce.

2) Add 2 litres of cold water and bring the mixture to a boil. Skim off the fat and simmer for 45 minutes, continuing to skim occasionally. Add the basil and let the stock cool. Strain and season with sea salt.

Livornese sauce:

In a small saucepan gently cook the red peppers and capers. Add the onion, bay leaf, garlic and chilli. Cook gently for 15 minutes. Add the freshly chopped parsley and tomatoes, and bring the mixture to a simmer for 15 minutes. Add the olives and continue to cook for another 15 minutes. Add the sugar and salt, to taste. Add the basil leaves and set aside to cool.

Zuppa di pesce aua cagliaritana:

1) Cook the Fregola in the crab stock until it's tender and the liquid has been absorbed.

2) Place the sauce back onto medium-high heat and add the seafood. Gently poach the seafood until it is cooked.

Place the Fregola in two dishes and divide the seafood between them. Spoon the sauce onto the pasta and sprinkle with a little chopped parsley. Serve hot.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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