Sardinian Fish SoupWine Pairings: Pinot Grigio/Gris
- 1 teaspoon saffron threads
- 1/2 cup hot chicken broth
- 5 tablespoons Filippo Berio extra-virgin olive oil
- 1/2 cup thinly sliced onion
- 1/2 cup chopped fennel bulb, plus 1 tablespoon finely chopped fennel leaves
- 2 cloves garlic, chopped
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon minced fresh parsley
- 1 1/2 cups peeled and coarsely chopped fresh (about 3 medium tomatoes) or canned plum tomatoes
- 1/2 cup dry white wine
- 2 1/2 pounds mixed seafood (cleaned squid, lobster meat, tuna and swordfish steaks, or whatever you want!)
- Salt and freshly ground black pepper to taste
- 6 slices Italian bread, toasted
- Grated Pecorino Romano cheese
Soak the saffron threads in the hot chicken broth; set aside. In a large Dutch oven or heavy pot, heat the oil. Add the onion and sauté for 2 minutes. Add the chopped fennel bulb and sauté for 3 minutes. Add the garlic and red pepper flakes and sauté for 1 minute. Add the fennel leaves, parsley, tomatoes, and wine and stir well. Strain the chicken broth, pressing on the saffron threads to extract all the liquid, and add to the pot; discard the saffron. Stir well and simmer for 5 minutes.
Meanwhile, cut the squid into 1/2-inch rings. Cut the lobster, tuna, and swordfish into 1-inch cubes. Add the squid to the pot and season with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until the squid is barely al dente, still firm but not rubbery. Add the remaining seafood and cook for 10 minutes longer.
Place a bread slice in each of 6 soup bowls and carefully ladle the soup over the bread. Pass grated Pecorino Romano cheese at the table.
Serves 6 / Recipe from www.ciaoitalia.com