Dreaming about my upcoming workshop in Italy next April! Here's a recipe to give you the urge to join us! (Thanks to Linda Doeser's "Food of the World: ITALY")
VENETIAN SEAFOOD STEW IN SAFFRON SAUCE (Serves 4)
8 oz live clams
8 oz live mussels
Scrub the clams and mussels under cold running water and debeard the mussels. Discard any damaged or broken shellfish and those that do not shut immediately when sharply tapped. Set aside.
2 T. olive oil
1 onion, sliced
pinch of saffron threads
1 T. chopped fresh thyme
2 garlic cloves, chopped finely
Heat the olive oil in a large, flameproof casserole. Add the onion, saffron, thyme, and a pinch of salt. Cook over low heat, stirring occasionally, for 5 minutes, until the onion has softened. Add the garlic and cook for an additional 2 minutes.
28 oz canned tomatoes, drained and chopped
3/4 c. dry white wine
salt and pepper
Add the tomatoes and pour in the wine and stock. Season to taste with salt and pepper, bring to a boil, then reduce the heat and let simmer for 15 minutes.
12 red snapper fillets, cut into bite-size chunks
16 oz angler fish fillet, cut into bite-size chunks (note: monkfish or another meaty fish may be substituted)
8 oz squid rings
2 T. shredded fresh basil leaves
Add the snapper and angler fish and let simmer for 3 minutes. Add the clams, mussels, and squid rings and let simmer for about 5 minutes, until the shellfish have opened. Discard any clams or mussels that remain shut. Stir in the basil and serve immediately with plenty of fresh bread to mop up the delicious broth.
Happy Cooking! (This might even make a great painting before you devour it!)
All meals will be provided during our 6 day watercolor workshop in Cortona, Italy! One evening, during our workshop, a local Cortona chef will teach us to cook our own Italian meal! Bravissimo!!!