http://www.melangery.com/2012/02/mussels-in-white-wine-sauce-with-onions.html
We have to try it soon. Probably later in the week.
This mussels recipe reminds me of other more universal recipes for fish and seafood stew one is called Cioppino another is called Zuppa di pesce.
I thought it might be good to share some of the recipes easily found to make Cioppino or Zuppa di Pesce. Sadly neither recipe is in my first Go To Book of Italian cooking, Marcella Hazazn's "The Classic Italian Cookbook." Hazan did include Clams Soup and Mussel Soup recipes but not the truly classic versions loosely based on Seafood Broth, Olive Oil, Garlic, and Tomatoes. There are no Italian seafood stew recipes in my favorite Italian recipe picture book, "The Taste of Italy," by Frederic Lebain and Jean Paul Paireeault. So I have no choice but to offer some of the internet links I found and based my own efforts on. I'm sure if you do an interent search for "Cioppino" or "Zuppa di Pesce" you will find some recipes that you think you can handle. This post is simply a way of saying if you've never tried these dishes before, please consider doing so soon.
Cioppino
Some say it was created in San Francisco, others say it was Genoa, Italy, still other's say it's a universally popular seafood stew served throughout the Mediterranean area.
I say that it's so freakin' awesome when made right. (It can get expensive in restaurants or when made at home especially with the addition of Dungeness Crab and / or Lobster.)
Mario Batali on Cioppino at Cioppino's
Nice video introduction to Cioppino.
Another version is from Phil's Fish Market:
Cioppino Recipe
http://www.philsfishmarket.com/recipes/cioppino.html
Zuppa di Pesce
Unfortunately this is often served in too many restaurants as a single seafood appetizer called Zuppa di Mussels or Zuppa di Clams.
"The traditional zuppa di pesce that you most likely encountered in Italian-American restaurants was based on garlic and tomato sauce, which was simmered along with assorted fish to make a savory dish. Sometimes the sauce was used to dress pasta and the shellfish and finfish would be enjoyed as a second course. This version is more in a brodetto style, lighter and clearer than the traditional version, with saffron as a flavoring ingredient. This kind of preparation can be found with slight variations along the entire coast of Italy from Liguria to the Adriatic coast to the heel, Puglia, and the island of Sicily. I have given you the recipe with fish fillet, although traditionally zuppa di pesce is made with slices of whole fish with bones and skin intact. But it is tricky to eat that way even though the flavor is more complex."
-- From the Cooking Channel. Link is same as for the recipe below.
William Sonoma's Recipe:
Along the Tuscan coast of Italy, zuppa di pesce, a thick fish soup ladled over bread, is a popular dish. The ingredients vary according to what is available at the market, so buy what looks best and what your pocketbook can handle. Choose deboned fish fillets if possible.
http://www.williams-sonoma.com/recipe/zuppa-di-pesce.html
Mario Batali's version:
http://www.foodnetwork.com/recipes/mario-batali/zuppa-di-pesce-from-amalfi-recipe.html
A version on the Cooking Channel:
http://www.cookingchanneltv.com/recipes/savory-seafood-stew-zuppa-di-pesce.html
An excellent video of the recipe is at Steve's Cooking Channel on Youtube.
From studying and using these recipes one can discern the basic elements and become very creative with Italian Seafood Stews.
As my childhood friend, John Molinari's grandmother used to say,
"Eat slow but eat a lot." But now we have to add "but not too much!"
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