Red Vinegar Seafood

Name: Red Vinegar Seafood
Yield: Makes 6 main-course servings
Ingredients: Croutons or thick slices of stale bread, for serving; ½ to ¼ cup (125 to 180 ml) red wine vinegar; ¼ cup (7.5 g) dried porcini mushrooms (cèpes); 1 small onion, cut into ¼-inch (.5-cm) dice; ⅓ cup (80 ml) olive oil; 1 or 2 cleaned squid, body and tentacles, cut into 1-inch (2.5-cm) pieces; 6 clams, scrubbed; ¼ cup (30 g) chopped parsley; 5 anchovy fillets, chopped; ¼ cup (21 g) chopped basil; 1 large rib celery, peeled and cut into ¼-inch (.5-cm) dice; 4 medium cloves garlic, smashed, peeled, and very finely chopped; 1 medium carrot, peeled and cut into ¼-inch (.5-cm) dice; ½ pound (225 g) medium shrimp, peeled and deveined; Kosher salt, to taste; 2 pounds (900 g) assorted white fish, such as red snapper, cod, and/or bass, on or off the bone; ½ pound (225 g) scallops; Freshly ground black pepper, to taste; 24 mussels, scrubbed and debearded

Preparation info

Makes
6
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This is a sort of bastardized buridda with mussels and scallops added for non-Mediterranean cooks and replacing wine with vinegar. The fish are used to make a stock; they can be replaced by 2 cups (500l) of Basic Fish Stock, with only a slight loss of texture.

Ingredients

⅓ cup (80 ml) olive oil
1 small onion, cut into ¼-inch (.5-cm) dice

Fish course
Stew
Pescatarian
Soup

Method

In a large stockpot, heat the oil over medium heat. Stir in the onion and cook, stirring frequently, until browned, about 10 minutes. Stir in the carrot, celery, garlic, anchovies, basil, and parsley. Reduce the heat and cook until the carrot and celery are just tender, about 10 minutes.

Meanwhile, soak the mushrooms in ½