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Italian Christmas Eve Soups and Risotto
Christmas Eve Seafood Soup
RECIPES
Christmas Eve Seafood Soup
Zuppa di Pesce

Seafood Stew
Seafood Risotto
Risotto with Shrimp and Champagne
Christmas Eve Seafood Soup

(Serves 4)

This soup is a complete meal in itself. You can use any variety of seafood that you like.   For the white fish I have used cod, red snapper, mahi, and grouper fillets and they all worked well.  Add sea scallops and clams for an extra-special meal. You can also omit the pasta for more of a 'cioppino-style' soup.

Ingredients:

3 tablespoons olive oil
1 teaspoon red pepper flakes
1 can anchovy fillets, drained
5 cloves garlic, minced
1 bay leaf
2 celery stalks, chopped
1 medium onion, chopped
1 cup dry white wine
1 (14 ounce) can chicken broth
1 (32 ounce) can diced tomatoes
1/2 teaspoon each of dried basil, oregano, and thyme
1/2 cup chopped fresh flat-leaf parsley
1-1/2 pounds firm-textured white fish, cut into 2-inch chunks
3/4 cup tubetti or other small pasta
Salt and pepper
1 pound peeled large shrimp
2 pounds mussels, scrubbed


Directions:

In a large saucepan over medium heat combine the oil, red pepper flakes, anchovies, garlic and bay leaf.  Saute the mixture 6-8 minutes, crushing the anchovies into the oil to form a paste.  Add the celery and onion.  Saute the vegetable 10-12 minutes until the onions begin to brown.  Add the wine, broth, tomatoes, basil, oregano, thyme, and parsley. Bring the sauce to a boil, reduce to medium-low, cover and cook 15-20 minutes. Season the fish chunks with salt and pepper.  Add the fish chunks and pasta to the mixture and simmer 5 minutes.  Stir gently without breaking up the pieces of  fish.  Add the shrimp and mussels and cover the pot.  Cook 10 minutes of until all of the mussels open.  Ladle into bowls and serve with a crusty Italian bread.
Zuppa di Pesce


Ingredients:

2 pounds mixed firm white fish fillets (cod, halibut, sole)
1/2 pound shrimp, peeled
1 pound mussels, cleaned
1 onion, cut into fine slivers
2 tablespoons  parsley, chopped
1 cup black olives
2 garlic cloves, minced
Few whole peppercorns
Couple dashes of Tabasco
1 bay leaf
1/2 cup olive oil
Salt to taste
24 ounces fish stock


Directions:

Cut fish into 2-3 inch chunks.  Put in bottom of a large casserole dish.  Lay shrimp on top and then mussels.  Sprinkle onions, parsley, olives, garlic, peppercorns, and Tabasco over.  Insert bay leaf.  Pour olive oil over. Sprinkle with salt to taste.  Add fish stock.  Cover and bake at 350 degrees F. for 45 minutes.  Serve.
Seafood Stew

(Makes 1-1/2 quarts)

Ingredients:

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped red pepper
1 clove garlic, minced
1 (14-1/2 ounce) can chopped tomatoes, undrained
1 (8 ounce) can tomato sauce
1/4 cup dry red wine
1 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
1/4 teaspoon red pepper flakes
1/2 pound small scallops
1/2 pound shrimp, peeled
1 (10 ounce) can whole clams, drained
Cooked white rice


Directions:

Place a large saucepan with olive oil over medium heat.  Add onion, red pepper, and garlic.  Sauté until vegetables are tender.  Add tomatoes, tomato sauce, wine, oregano, parsley, and red pepper flakes. Bring mixture to a boil, cover, reduce heat and simmer 20 minutes.  Add scallops, shrimp, and clams.  Bring to a boil, reduce heat and simmer 7-8 minutes.  To serve, ladle stew over rice in individual soup bowls.
Seafood Risotto

(Serves 4)

Ingredients:

5 tablespoons unsalted butter, divided
4 tablespoons olive oil, divided
1 cup onion, finely minced
2 garlic cloves, minced
2 cups Arborio rice
4-5 cups fish stock
1/2 cup chopped Portobello mushrooms
1/2 pound bay (small) scallops
1/2 pound shrimp, peeled
1-2 lobster tails, cut into chunks
5-6 squid tubes, cut into rings
1/2 tablespoon Kosher salt
Black pepper
1/4 cup Parmesan cheese (optional)


Directions:

In a large Dutch oven, heat 3 tablespoons butter and 3 tablespoons  olive oil.
Add onion and garlic.  Cook on medium heat for 3 minutes, stirring continually.
Add rice.  Turn heat up a little and toast rice slightly, 2-3 minutes.  Then reduce heat to medium-low.

In another saucepan, sauté mushrooms in 1 tablespoon olive oil, 1-2 minutes. Add fish broth to mushrooms and bring to a slow simmer.  Begin adding this broth, about 1 cup at a time, to the rice. Stir regularly.  Allow the rice to absorb the liquid before more broth is added.  This should take 25-30 minutes.
While adding the last cup of broth, add all of the seafood, salt and pepper.
Cook about 5 minutes until all of the liquid is absorbed and the seafood is cooked.  Remove from heat.  Add 1-2 tablespoons butter and Parmesan cheese, if desired.
Risotto with Shrimp and Champagne

(Serves 4)

Ingredients:

1 pound shrimp, cleaned and shelled
3 cups fish stock
6 tablespoons unsalted butter, divided
1 small onion, finely chopped
1 garlic clove, minced
1-1/2 cups risotto rice
6 ounces Champagne
Salt and pepper


Directions:

In a saucepan, bring the fish stock to a simmer and keep over low heat.

In another saucepan, melt 4 tablespoons of butter.  Add onion and garlic to the butter and cook 3-4 minutes until soft.  Add the rice and stir for 1 minute. 
Add half of the Champagne and stir until evaporated.  Begin to add hot fish stock one ladle-full at a time, stirring after each.  Add more stock after each ladle-full is absorbed.  Keep adding stock until the rice is tender and creamy, about 20 minutes.  Add the shrimp and cook until they turn pink.  Stir in the remaining Champagne, butter, salt and pepper to taste.  Serve immediately.
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