Zuppa di Pesce: White House

Serves: 6
Total Calories: 613


3 pounds , mixed frozen haddock filets, , trout, cod, salmon, red snapper, cut up
1 pound lobster, cut up
1/2 pound prawns or shrimp
1/2 pound squid, cut up
1 onion, cut up
1 stalk celery with leaves
2 tablespoons vinegar
1/2 cup olive oil
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon thyme
1 teaspoon basil
2 tablespoons minced parsley
1/2 cup dry white wine
1 1/2 cups chopped peeled tomatoes
whole saffron
1 tablespoon salt
freshly ground black pepper
6 slices bread


Boil lobster and prawns for 5 minutes in 1 quart water with onion, celery, vinegar, and 2 teaspoons salt. Remove and shell lobster and prawns. Return shells to the broth with heads and tails of fish and simmer for 20 minutes. Strain and put broth aside.

Meanwhile, cut the fish, squid, and lobster meat into bite-size chunks. Sauté with prawns in 1/4 cup oil with garlic, bay leaf, thyme, basil and parsley for 5 minutes, stirring constantly. Add fish broth, wine, tomatoes, a pinch of saffron, the remaining 1 teaspoon salt, and the pepper. Bring to a boil, reduce heat, cover, and simmer for 10 minutes, stirring occasionally. Serve with slices of bread fried in the remaining 1/4 cup olive oil.

Nutritional Facts:

Serves: 6
Total Calories: 613
Calories from Fat: 181

This Zuppa di Pesce: White House recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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