From vegetable to seafood, soup is a quick and easy way to warm up the whole family on a chilly winter day and we have a variety of soups from the Scotto clan: Marion, John, Rosanna, Anthony and Elaina from the Manhattan restaurant Fresco. Here are the recipes:
Zuppa di PesceScotto family
In a large sauté pan over medium heat, sauté the carrot, onion, celery, leeks, fennel, and tomatoes in 2 tablespoons of the olive oil. Add the red pepper and oregano.
Deglaze the pan with the white wine and reduce to half over medium heat. Add the clam juice and cook over medium to low heat for 15 to 25 minutes. Add salt to taste.
In a large sauté pan over low heat, sauté the garlic in the remaining 2 tablespoons olive oil for 2 minutes, or until golden brown. Pan sear the fish and seafood at the same time and sauté for 2 minutes, or until golden brown on each side. Add the sauce and cook the soup for about 15 minutes over low heat. Add extra clam juice if necessary if the soup seems too thick.
Garnish with the diced tomatoes, cannellini beans, and chopped basil.9123158395936048239804carrot11 carrot, finely dicedred onion11 red onion, finely dicedcelery1stalk1 stalk celery, finely dicedleeks22 leeks, cleaned and finely dicedfennel 1bulb1 fennel bulb, finely dicedtomatoes1cup1 16-ounce can tomatoes, with juiceolive oil4tablespoon4 tablespoons olive oilspicy red pepper flakes1teaspoon1 teaspoon spicy red pepper flakesdried oregano1teaspoon1 teaspoon dried oreganodry white wine2cup2 cups dry white wineclam juice1can1 16-ounce can clam juicechopped garlic2tablespoon2 tablespoons chopped garlicsea bass1pound1 1-pound filet sea bass, cut into 4 piecesshrimp1212 large shrimp, peeled and deveinedManila clams2020 Manila clams (or cockles)mussels1212 mussels, cleanedcalamari1pound1 pound calamari, cleaned and cut into slicesyellow tomatoes44 red and yellow tomatoes, dicedcooked cannellini beans1cup1 cup cooked cannellini beans (canned or fresh)fresh basil2tablespoon2 tablespoons chopped fresh basilSalt and pepper to taste
Wild Mushroom and Chickpea Soup with SpareribsScotto family
Soak the dried mushrooms in the wine in a small bowl for 30 minutes to soften them. Remove the mushrooms with a slotted spoon, and reserve the wine. Chop the mushrooms fine. Set aside both the chopped mushrooms and the wine.
Heat the oil in a large soup pot over medium heat and add the spareribs. Sauté until lightly browned on all sides, about 10 minutes, turning the ribs occasionally to brown. Add the onion and sauté until softened, about 3 minutes. Add the garlic, stir well, and cook 1 minute.
Add the dried mushrooms and the wine, then the parsley, potatoes, chickpeas, fresh mushrooms, water, salt, and pepper. Bring to a boil over medium heat. Reduce the heat to a very slow but steady simmer and cook covered, until the spareribs are very tender, about 2 hours. Stir frequently but gently.
Serve hot, with a sparerib placed to the side of each bowl so the bone is evident. Sprinkle some basil over each serving.9123158395938274660492dried porcini2ounce2 ounces dried porcini or other wild mushroomsdry white wine0.5cup½ cup dry white wineolive oil4tablespoon4 tablespoons olive oilpork spareribs 1.5pound8 pork spareribs (about 1½ pounds), cut into individual piecesonion11 large onion, cut into ½-inch dicegarlic3clove3 large cloves garlic, mincedflat leaf parsley0.25cup¼ cup finely diced flat leaf parsleypotatoes22 large potatoes, peeled and cut into ½-dicechickpeas2can2 cans (15½ ounces each) chickpeas, rinsed and drainedfresh cremini6ounce6 ounces fresh cremini or other mushrooms, cleaned and thinly slicedwater7cup7 cups waterSalt and freshly ground black pepper, to tastebasil0.5cup½ cup finely diced fresh basil
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