academia barilla  November 2008
   

Tomato Sauce Serving Suggestion: Classic Italian Fish Soup

We just blogged about the new Academia Barilla Italian Tomato Sauce and, [...]

We just blogged about the new Academia Barilla Italian Tomato Sauce and, as promised, here is the first recipe proposed of Barilla’s Executive Chef Lorenzo Boni’s series of gourmet recipe prepared using the new products just included in the Academia Barilla gastronomy line.

Today Chef Lorenzo Boni teaches Italian food lovers how to make Italian Fish Soup a classic seafood dish from the Italian gastronomy tradition – with, of course, with an Academia Barilla twist.

classic-italian-fish-soup-academia-barilla

CLASSIC ITALIAN FISH SOUP
A recipe by Chef Lorenzo Boni
(serves 4)

INGREDIENTS

- 4 tablespoons, Academia Barilla Unfiltered Extra Virgin Olive Oil
- 1/2 white onion, julienned
- 8 mussels
- 8 pasta clams
- 1/2 lb sea bass fillet
- 8 shrimps, head on
- 1/3 cup, white wine
- 1 jar, Academia Barilla Italian Tomato Sauce
- 4 slices, Italian bread
- 1 tablespoon parsley, roughly chopped
- salt and black pepper, to taste

PREPARATION

Clean and rinse the clams and mussels very thoroughly.

Meanwhile, sauté the onion with 2 tablespoons of Academia Barilla Unfiltered Extra Virgin Olive Oil for five minutes over medium heat.

lorenzo-boni-barilla-chefAdd the mussels, clams, Sea Bass, shrimp and wine; season with salt and pepper and reduce over high heat for one – two minutes.

Add the Academia Barilla Italian Tomato Sauce and simmer until the fish is thoroughly cooked.

Meanwhile rub the bread with the Academia Barilla Unfiltered Extra Virgin Olive Oil and toast it in the oven until it is crunchy.

Arrange the soup in a platter, surrounded with the bread croutons. Sprinkle with parsley and remaining Academia Barilla Unfiltered Extra Virgin Olive Oil before serving.

Thank you Lorenzo for your recipes, and for using the new Academia Barilla Italian gastronomy line as main ingredients!

Look out for our upcoming posts: more delicious recipes from Chef Lorenzo Boni, Tuna Carpaccio and Spaghetti with Pistacchio – you don’t want to miss those yummy ones!

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