Italian cuisine is my tradition, a holding onto to something in a world in the middle of great changes; and we take this with us wherever we go and that is why Italian regional gastronomy is everywhere ...
Please do note however, that people work, and we only blog on the Community website during our spare time ... and thus, since you are a Home gourmet verses a Professional Chef, a needed recipe is not a hospital emergency ... And one should consider, organisation, priorities and " human " time tables around the world ...
Here is our family Brodetto di Ancona ... one can use a bed of Linguini or Spaghetti or as u wish, a Fetticcuini ...
fresh clam stock ( need 1 cup )
4 cloves garlic ( 2 smashed in mortar with pestle and 2 minced )
1 pound fresh mussels debeared or Cherrystone clams or little necks ( USA )
2 tblsps. extra virgin olive oil Italian is best
1 small onion
1/2 pound fresh squid cleaned and cut into 1/2 inch thick rings
1/2 cup dry white wine ( Italian )
1/ 3 cup red wine vinegar ( Italian or Spanish La Rioja if possible )
2 pounds of firm white fish such as halibut or monkfish ( depending on where u live )
1/ 2 pound fresh prawns ( shrimp ) deveined and peeled ( large )
freshly ground blk pepper to taste
salt to taste
fresh oregano minced to taste
parsely minced to taste
the equivalent of plum red tomatoes to 28 ounces ( I only use fresh sostenible tomatoes that are very ripe )
1) In a large pot, bring clam stock and smashed garlic to simmer-
2) add mussels or clams and cook covered until opened 3 to 5 minutes
3) discard garlic and remove shellfish from pot
4) using a fine mesh sieve lined with cheese cloth do strain broth in a large bowl and set aside
and Wipe out pot
5) add 1 tblsp olive oil extra virgin tp the pot and heat over medium heat
6) add onion and minced garlic and cook stirring until softened 5 to 7 minutes
7) increase heat to high and add squid until it turns opaque about 1 minute
8) add wine ( white ) and vinegar; cook stirring occasionally until the liquid has reduced by a half 5 to 7 minutes.
9) add tomatoes and reserved mussel broth. Reduce heat to low and cover and simmer until squid is tender about 18 minutes.
10) now, add all the fish and langoustines or prawns and cook covered until fish is opaque in centre 3 to 5 minutes. With slotted spoon add solids to the bowl and cover to keep warm.
11) stir in parsley and oregano.
12) de-skin and de-seed the plum tomatoes and add to mixture.
13) simmer until sauce thickens to consistency of heavy cream and adjust seasoning
14) return all seafood to the mixture with the sauce and simmer a few minutes ---
15) add the seasoning once again and taste test sauce
16) boil linguini or whatever pasta ( I use Italian Barilla Brand from Italy ) to boil according to directions and serve the Seafood stew to the pasta.
*** serve with: oven warm Italian baguette, Italian Prosecco Sparkling white wine or Pinot Grigio and fiore sardo ( ewe cured aged Pecorino or / Parmesano which is made from cow milk and aged ...