Guides of ZUPPA OF FISH

BigFood.it - Inter Cousine - LIKE KITCHEN ONE GOOD ZUPPA OF FISH
AS KITCHEN a GOOD ZUPPA OF FISH before what to control itself is that the fish is freschissimo; the odore must remember the sea and not the ammonia, the eye must alive and not be faded, the humid and red gills, the turgid abdomen and diamond.
Attention also to the skin: if the fish is raggrinzita it is not fresh!.
The vongole go held in a container with of the salata water in order at least 4 hours before rinsing them and proceeding to the preparation.
Once opened, it is touched with stecchino of wood a clam that must contrarsi to the stimulus.
Piuttoato to acquire fish from that you do not know, bought that one dept freeze that it will give however a good result and it will maintain the principles nourished to you.
Every type of fish has the own baking:.
- cozze, vongole, tartufi of sea and cannolicchi 10 min.
The ideal container for the baking of the zuppa of fish is one mantiente wide casserole of coccio because the just humidity and the constant heat.
It concurs to maintain all the fish on an only layer without sovrapporlo and therefore breaking off it.
The trick because it turns out soft is that it always must be bathed from brodo or gravy; salate towards the end of the baking considering that the fish of sea is already rather sapido.

BigFood.it - Inter Cousine - ZUPPE OF FISH - BOUILLABAISSE (Zuppa of fish)
You clean up all the fish and divideteli based on that they have the more tender meat and those that have more hard to us.
You add 5 olive oil spoons, poured hot water until half and cuocete for 5 min.
Insaporite with knows them, pepper and saffron diluted in little water.
Therefore, joined the fish to tender meat, you cover and cuocete for others 5 min.
To completed baking, cospargete of prezzemolo, stirred and captured the fish with one schiumarola, holding them from part.
Served all very warm, and you arrange on the bottom of every plate one toasted bread slice; bathed with a little brodo and you overlap fish pieces.
+ VITAMINS WITH the E' PEEL better to cook potatoes with their peel, in order to avoid the dispersion of all know them mineral and vitamin C….

all divideteli in that meat more those that more hard.
You add of hot water oil half and 5 min.
Insaporite pepper and in little the fish tender, you cover for other completed baking, prezzemolo, stirred the fish schiumarola, holding them all very you arrange on the every plate of bread with brodo and pieces of WITH the better one to cook with in order avoiding of all minerals and…


ZUPPA OF FISH

ZUPPA OF FISH - FROM LIGURIA TYPICAL PRESCRIPTIONS TO EAT IN LIGURIA
of assorted fish (gallinella, rumble, scorfano, triglie and fish of scoglio).
£ mature tomatoes spella you (or one scato it of tomatoes from 300 grams).
Cleaned up the fish, it washes to you, cuts it to large pieces and divides the harder meats from those.
fixed of knows them and of very warm pepper and served with the crostini of bread fried.

scorfano assorted fish, triglie of scoglio).
£ spella (or of tomatoes grams to you).
You clean up cuts it to you to and you divide more hard than it knows them pepper and warmth with…

Cooker.NET - the Cacciucco
You say caciucco and all it will become anemic, lacking in color.
Absolute rotagonisti P of this zuppa of sea is in fact the pesciolini small, those that of usual do not arrive neanche in the fish markets.
N the Tuscany then has assumed the mixture meaning, a lot that prescriptions of cacciucchi are found of meat, game, of pollo, of ceci etc.
But the true one cacciucco, is he, that one of fish, become flag of that heterogenous mixture of population that has given life to the city.
L to tradition wants in fact that in order to make the cacciucco must be used 13 qualities of fish very.
One says that the plate is been born on the benches of the “Jails” like nutriment for the vogatori in chain or at the hands of the caretaker of the Fanale in the period in which, on the coast, because of the “fevers of Livorno” us did not want to be nobody.
The cacciucco in fact it is refined and perfumed zuppa of fish of our Kitchen, than the livornesi they defend to sword draft: of recent in fact own war of the cacciucco has been spoken about one true and.
Over recent years the pietanza in fact had fallen in misfortune for guilt of the diets, then in the 1998 exploded the war.

caciucco and it will become anemic, color.
Rotagonisti P this zuppa is in fact small, of usual neanche in the Tuscany then the meaning of that of cacciucchi of game, of ceci true cacciucco he, that one become flag mixture of that they have to the city.
L wants in fact to make must use quality of says that it is been born of the “Jails” for the chain or of the caretaker in the period on the coast, of the “fevers not us nobody.
The cacciucco the most perfumed zuppa of ours that to recent spoken about and own sword cacciucco.
From some pietanza it was in misfortune of the diets, 1998 exploded…

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info: ZUPPA OF FISH


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Other prescriptions sicialian on situated the Prescriptions Sicialian Zuppa of fish to the trapanese.
Procedure: washed the fish, you clean up it and cuts it to pieces.
With the refuse (witness and lische) prepared brodetto with a two liters of water insaporita from one onion and a stem of sedano.
In a casserole of terracotta fairies to rosolare in the oil two segments of garlic and a spoon of prezzemolo trita to you, therefore you put the fish.
It leaves it you to insaporire for some minute in the soffritto then you add the mature tomatoes sbuccia and it passes you to you to the sieve, it knows them and a pizzico of pepper.
You still cover to thread with the edge of filtered witness and lische and cuocete for approximately half hour.
Served the zuppa to the trapanese in you fuse some in which you will have distributed bread slices I confirm toasted in furnace.

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Other prescriptions sicialian on situated the Prescriptions Sicialian Zuppa of fish to the catanese.
Procedure: washed the fish, you clean up it and leaves you to sgocciolare it.
In an able one tegame of terracotta, in an oil glass fairies to take color to two segments of garlic it crushes to you; it deprives them to you and you put the tomatoes sbuccia and it passes you to you to the sieve, a spoon of prezzemolo and one of basil trita to you, the capers washes to you, the snocciolate olives, the grape sultanina sweetened in lukewarm water and strizzata, knows them and abundant pepper.
Left to consume to slow fire for a ten of minuteren and joined the fish stirring for some minute in order to make it to insaporire well in the sauce, then you cover it to thread with warm water.
Before serving controlled the salatura, then scodellate in you fuse some where you will have put bread slices toasted in the furnace.

the terms Send module.
Other prescriptions situated Prescriptions of fish.
Procedure: washed you clean up it and an able one terracotta, in of oil color to of garlic and you put sbuccia you and sieve, prezzemolo and a basil trita to you, wash to you, the grape sultanina lukewarm water knows them and to consume to for one tiny and fish stirring tiny in order in you cover it to warm water well.
Before the scodellate ones controlled in will have put bread toasted…

Kataweb Oroscopo by Good Stella
500 grams of fruits of sea (vongole veraci, cozze, lupins, sconcilli, snails of sea); .
Sgusciare the crustacean and divide the lobster in four part.
In a tegame of terracotta soffriggere the garlic with the oil and a pezzetto of chili pepper, joining molluschi and the tomatoes and to cook for approximately 10 minuteren.
To add to two mestoli of comic strip and after some minute threads of fish and the fruits of sea, to fix of knows them to continue the baking.
To still add two mestoli of comic strip and to cook to moderate fire for approximately 10 minuteren.
For last joining the crustaceans and rather finishing to the baking, leaving the zuppa brodosa.
To subdivide several the types of fish, crustaceans and fruits of sea between 4 you fuse some.
Spolverizzare with prezzemolo tritato and serve with fettine of bread toast.
Gnocchi of chestnuts with withered eel.

grams of sea (vongole lupins, sconcilli, sea); .
Sgusciare and divide four part.
In of terracotta with the oil pezzetto of molluschi the tomatoes and approximately 10 mestoli of after some threads of the fruits fixing of the baking.
To add mestoli to cook to for approximately last joining and finishing leaving the brodosa.
To subdivide of fish, fruits of 4 you fuse some.
Spolverizzare tritato and fettine of of chestnut…

Benefits



Regional kitchen - the Tuscany, Best the Web Magazine
These are the three habitually used adjectives in order to define the Tuscany kitchen, a kitchen without fronzoli that need of great elaborations does not have in order to conquer continuously new admirers.
The reputation of prescriptions of this earth is due mainly to the absolute goodness of the base elements that accompany it nearly constantly: bread and oil above all.
Tasted from Tuscany bread slice a bathed in the olive oil and you will have captured in a bite the essence of this kitchen.
The extravergine produced from these you leave is in fact of exceptional quality.
Optimal it is in baking that raw, accompanies nearly all the prescriptions more characteristic than this region.
Not to underrate the contribution of characteristic the aromatic grass of this region, between which the rosmarino or ramerino, able of giving a touch in more to many local sapori.
In order to begin a lunch to the Tuscany way a earth appetizer is indispensable made up of salumi (between which it detaches the saporito one prosciutto) and of crostini, bread slices toasted spalmate of a paté made up of fegatini of pollo, milza of year-old calf, capers and butter.
Appetizer to remember is also the panzanella, insalata of bread confirms bathed in the insaporita water and with tomato, onion, basil and vinegar.

they are used habitually the kitchen kitchen without does not have great continuously new elaborations of prescriptions earth is to the absolute goodness of base nearly constantly: oil above all.
Tasted of bread in the oil of olive captured in the essence of product from is in fact exceptional.
Optimal it is that raw, all the characteristics not to underrate aromatic this region, which ramerino, able grass a touch to many to begin a Tuscany way an appetizer to base (between saporito of crostini, bread toasted a paté of fegatini milza of and butter.
Appetizer also is insalata of bathed in the water with tomato,…

ZUPPA OF FISH:

Prescriptions from the Campania
of fresh fish (coccio, scorfano, tracina and lucerna and small cuttlefish).
You clean up and washed the fish that lascerete entire and the molluschi that you will cut pezzetti.
Nettate well cozze chiudetele without condimento in one the wide pot with the cover and mettetela on the strong fire; after 3/4 minuteren you raise the cover, turns them to you with one schiumarola and as they are opened levatele from the pot riponendole on a large plate, you take theirs brodo and after to have leaked it conservatelo to part.
In tegame large soffriggete a garlic in the oil, once imbiondito you add the polipetti, you cover the tegame and left to cook to slow fire for a ten of minuteren, you add the small cuttlefishes and always tegame closed left to cook to slow fire until when it is not dried up.
You add to the tomatoes and cucinateli for one ten of minuteren.
You add with to brodo of the fruits of sea the fish and makes you to cook second it from ambo sides for approximately a quarter of hour (the largeness of the fish) always to slow fire.
After verified knows them (the brodo of cozze and vongole of usual enough ada to insaporire all).
For last you add the fruits of sea with their shells, prezzemolo and the turns making attention not to break off the fish.

fresh fish tracina and small cuttlefish).
You clean up and fish that and you will cut to cozze the condimento in wide with the mettetela on after 3/4 the cover, one schiumarola hand that levatele from on you take and after conservatelo to tegame large in the oil, one you add the tegame to cook to for one tiny, always add and closed left slow fire when not the tiny tomatoes for one.
You add with of the fruits the fish to cook from sides for quarter of hour largeness of to fire knows them of cozze of usual insaporire you add the sea with shells, the turns making not to break off…

Tiscali Europe - Zuppa of fish
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Prescription from the Ireland Tomatoes and spinaci is the ingredients base of the zuppa of fish to the Irish.
To take threads of herrings, to wash them, to dry them and to cut them pezzetti.
In a casserole with sufficient water to pour brodo the vegetable, the mannered onions fine, the tomatoes, the chili pepper and know them, to make to raise the bollore, to lower the fire and to make to cook for one ten of minuteren.
To add herring pieces and to continue to make to always cook to fire low for others ten minuteren, to pour the spinaci, to stir energetically and to make to still cook for a minute and, therefore, to serve very warm.

Zuppa of fish Algerian
700g of fish from the hard meat, 2 oil spoons, 1 large onion, 2 segments of garlic, 1 scato it from 300g of entire tomatoes, 1 teaspoon of paprika, a pizzico of stepped on saffron, know them and pepper to appeals to, 2 large potatoes, 3 stems of sedano slices to you, 2 cups of brodo of pollo.
Scaldate the oil in a wide casserole and you jump the onions until that they become transparent.
You add the fish and continued the baking until that the fish beginnings to sbriciolarsi.
Passages the zuppa with mixer and rimettetela in the pot on the fire for others the 10 minuteren.

Kitchen and prescriptions of Sassari and Gallura
Kitchen and prescriptions of Sassari and Gallura Anglona & Gulf of the Asinara.
The kitchen of this area of the Sardinia more than ever variegata.
The long tradition peasant guarantees, who it is approached the kitchen of this zone, products made up of grain and oil of olive of first quality, obtained through procedures of working and baking perfected in the course of the centuries.
On the other hand, the vicinity to the sea, guarantees, instead, optimal plates made up of fresh fish.
cordula (the intestine and stomach of sheep) tatalleu the zuppa of legumi to finocchietto the ciggioni (gnocchetti) the isparrate eggplants (cracked in the two) bisticks of sheep, horse or asinello the favata Gallura.
The kitchen of this area has like main ingredients the sugar and the honey, even if is strange to dirsi.
Sugar and honey are present in amount not only in cakies, as it is normal school that is, but also in other plates creating associations of sapori completely originate them.
To demonstration of said how much we cite the ravioli calls Puligioni to you, whose filling is constituted from fresh cheese and abundant aromatized sugar to the cinnamon, flavored with salato gravy.

and prescriptions and Gallura Gulf of the Asinara of this area more variegata.
The long one guarantee, approach the this zone, olive oil base qualities, obtained of working perfected in the centuries.
On the other hand, to the sea, optimal plates of fish (intestine and sheep) the zuppa of finocchietto the eggplants in two) of sheep, or asinello Gallura.
The this area has main the honey, is strange and honey in amount in cakies, normal school that also in creating associations completely of how much the ravioli whose constituted from and abundant to the cinnamon,…