Dec. 5, 2008 -- Celebrity chef Rocco DiSpirito unveils some recipes that will add zest to your next meal at home. Enjoy a starter of stuffed artichokes and seafood soup, or a tasty take on an old favorite -- spaghetti and meatballs. These recipes are perfect for an Italian feast, so go ahead, DO try this at home.
Zuppa Di Pesce
3 tablespoons Bertolli® extra-virgin olive oil
1 large head fennel, timed, cored and sliced thin
Salt and freshly ground pepper
2/3 teaspoon saffron threads
1 cup dry white wine
1 16-ounce container Pacific® Red Pepper and Tomato Soup
2 cups roughly chopped canned plum tomatoes
¾ pound snapper fillet, cut into 1-inch chunks
½ pound raw shrimp, peeled and deveined (see how to photos, page 145)
½ cup chopped fresh flat-leaf parsley
1. In a Dutch oven, heat olive oil over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until tender, about 6 minutes. Add saffron and white wine and bring to a simmer. Cook until wine is reduced by half, about 3 minutes.
2. Add soup and tomatoes to pan and bring to a simmer. Turn heat to low and cover. Season snapper and shrimp with salt and pepper and stir into soup. Cover and gently poach fish until just cooked through, about 4 minutes.
3. Stir in parsley. Season to taste with salt and pepper, if necessary.