Crinella Family Cookbook
If you'd like to receive notification about updates to
our site, please submit your email address.
|
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Sour Dough
Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
|
Fish
Crinella Seafood Salad
Crab Cioppino
Calamari with Linguini
Cracked Dungeness Crab
with Lemon and Garlic
Sea Bass
Lavagna Fish Stew
Scampi
Baccala in White Sauce
Baccala in Tomato Sauce
Eels Marinara
Fillet of Sole in Orange Sauce
Halibut in Marsala Sauce
Buffi Petrale Sole
Salmone Affumicata
with Cappelini and Capers
2005 Sauvignon Blanc
2005 Glissando
|
Lavagna Fish Stew
|
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
|
|
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.
Enjoy with our
2006 Pinot Noir.
|
|
|
