Zuppa di Pesce:
1 – 1 1/2 cups extra virgin olive oil
2 cups white wine
1 cup fish stock
3 garlic cloves, sliced
1 wedge shallot, chopped
5 tablespoons parsley
chopped pinch saffron
5 plum tomato fillets
2 tsp crushed red pepper flakes
1 large wild striped bass fillet
bunch baby arugula
(seaweed for decoration only)
In a large saute pan, heat half a cup of olive oil over medium heat. Saute garlic and shallots until lightly browned. Add crushed red pepper. Add shellfish, parsley, & white wine. Cook 3 – 4 minutes until shellfish starts to open.
Add tomatoes and place striped bass fillet on top. Add saffron and generously drizzle olive oil to coat. Cover. Cook 8 minutes on high heat. Remove shellfish. Cook striped bass 1 -2 minutes more in the sauce.
Generously drizzle more olive oil to coat, then add arugula. Serve.
Recipe courtesy Il Postino Ristorante