Authentic Italian Seafood Recipes

Authentic Seafood Risotto from Southern Italy

WebSep 6, 2021 · In a stockpot, combine wine, garlic, and salt. Bring to a simmer on medium heat and add live mussels. Cover the stockpot and …

Rating: 4.5/5(240)
1. Cook the mussels first. In a stockpot, combine wine, garlic, and salt. Bring to a simmer on medium heat and add live mussels. Cover the stockpot and steam mussels on medium-high heat for 5 minutes or until the mussels open. Remove from heat and throw away any mussels that do not open. Set aside 12 mussels with shell and shuck the rest.
2. Heat up the fish stock in its own pot on medium heat. If it comes to a boil, lower the heat.
3. Warm the olive oil on medium heat in a large, tall-sided pot. Then add the white onion and garlic. Saute the onions until its translucent.
4. Add risotto to the pot and toast the kernels for 3-5 minutes, stirring occasionally to not brown the kernels. Then deglaze the pot with the white wine and lemon juice. Once the risotto absorbs the liquids, mix together the water and tomato paste. Then add it to the risotto and stir until the risotto absorbs all the liquid again.

Preview

See Also:

Show details

Seafood Pasta with Shrimp and Scallops (and Garlic!)

WebAug 19, 2020 · Instructions Prepare the Scallops. Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.); Remove …

1. Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
2. Remove after 10 minutes and place on a rack to dry.
3. Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
4. Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.

Preview

See Also:

Show details

Cioppino (Italian Fish Stew) Feasting At Home

WebDec 4, 2023 · Heat oil in a large, heavy-bottom pot or large Dutch oven, over medium heat. Add onion and fennel and saute for 5 minutes, …

1. Heat oil in a large, heavy-bottom pot or dutch oven, over medium heat. Add onion and fennel and saute for 5 minutes, stirring.
2. Add the carrots, celery and garlic and continue sautéing for 5 more minutes. Season with salt, pepper and chili flakes. Add the tomato paste and stir one minute. Add the tomatoes and their juices to the pot, along with the wine. Let the wine reduce by half, then add the stock and bay leaves.
3. Either add 6 cups fish stock or 6 cups chicken stock ( see notes) and bring to a simmer. Taste and adjust salt.
4. Please see notes for adding more depth. Once the carrots are tender, the broth is ready (it will only take about 10 more minutes to cook the fish, so often I’ll let the broth “rest” on the stove until right before serving. ) You could also make this ahead and refrigerate.

Preview

See Also:

Show details