Soups
Veal Stock for Minestrone
Nona Crinella's Egg Ribbon Soup
Ministrone Presto
Quick Clam Chowder
Lavagna Fish Stew
Pasta E Fagioli (I)
Tortellini in Turkey Broth
Pasta E Fagioli (II)
Lentil Soup
Sonoma Fish Soup
Beef Soup
2005 Sauvignon Blanc
2005 Glissando
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Lavagna Fish Stew
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Lavagna, where Nona Zurlo spent her girlhood, was a fishing community on
the shores of the Sea of Liguria. The area is famous for its seafood, and
this is a recipe for a stew that was especially popular in that region.
1/2 cup, dry Italian mushrooms (porcini)
2 cups, warm water
1/4 cup, olive oil
6 medium garlic cloves, finely minced
1 can (about 4 ounces), anchovy filets
1/2 cup, finely chopped parsley
1 medium can (about 15 ounces) peeled plum tomatoes, drained and crushed
1 cup, dry white wine
1/4 cup, red wine vinegar
1 tablespoon, whole black pepper corns
2 pounds, fresh firm fish, such as halibut, sea bass, red snapper,
thresher shark, cut into pieces about 2" square
1/2 cup, fresh basil leaves, coarsely chopped
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Soak mushrooms in warm water for about a half-hour. Drain, pat dry with
paper towels, and chop into fine pieces.
Heat oil in a large, deep
skillet, over medium flame. Add the garlic, anchovies and parsley, and
stir for about one minute.
Add the tomatoes, squeezing them to help them
decompose when cooked.
Add mushrooms and stir for a minute or two, then
add wine, raise the heat to high, and cook until the wine has reduced,
about 4 or 5 minutes.
Add vinegar and pepper corns.
Reduce heat and
simmer for about 10 more minutes, stirring mixture a few times.
Add fish
chunks and cook for another 5 minutes, or until fish is cooked thoroughly
if chunks are thick.
Remove from flame, sprinkle with basil, and serve.
Serves 4.
Note: This will not need any salt, as the anchovies and
tomatoes will provide quite enough sodium.
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