pesce

Lessate il polpo per 35  con una foglia di alloro, la carota, il sedano e un gambo di prezzemolo. Fatelo raffreddare nella sua acqua. Mondate il finocchio conservando un po  delle sue barbine; tagliatelo a fette sottili. Preparate un trito con 2 scorze di arancia, 2 di limone e le barbine del finocchio.Scolate il polpo e pulitelo dalla pelle in eccesso; tagliatelo a bocconcini e mettetelo in una insalatiera con il finocchio a fettine, i ceci e gli spicchi pelati a vivo di un arancia. Condite con il trito aromatico, sale, pepe, il succo di un arancia e quattro cucchiai di olio.

Insalata di polpo, ceci, finocchi e arancia

Kg polpo

finocchio

150 g ceci lessati

arance non trattate

carota

gambo di sedano

prezzemolo

alloro

limone non trattato

pepe

olio extravergine d'oliva

sale

Inspired by "pappa al pomodoro", a Tuscan soup made with stale rustic bread, tomatoes, and broth, the tomato and bread stuffing in this recipe works wonderfully well with meaty monkfish.

Monkfish With Tomato Stuffing

monkfish

1LB. tomatoes

9OZ. boiled cannellini beans (around 3 cups)

1 1/4SLICES stale rustic bread, crusts removed

onions (1 white and 1 red)

marjoram

basil

rosemary

chili pepper

garlic

olive oil

salt

pepper

Place the bread in a bowl. Sprinkle them with a little water and season with oil, salt and pepper.&nbsp;

Use a sharp knife to score a small “X” on the bottom of the tomatoes. Bring a pot of water to a boil. Add the tomatoes and blanch for 1 minute or less. The skin starts to separate from the tomato flesh when ready. Immediately transfer the tomatoes to a bowl with ice water for 1 minute. Drain them and peel them. Remove the seeds and puree the pulp.&nbsp;

Mince a small white onion and sauté in a medium-size saucepan with 1 garlic clove and 3 Tbsp. oil for 1-2 minutes. Add the blended tomatoes, a small bunch of marjoram and basil sprigs. Reduce the heat to the low and continue cooking for 25 minutes. Turn off the heat, remove the bunch of herbs, add salt to taste and a drizzle of olive oil.

Preheat the oven to 350°F.&nbsp;

Remove the parchment paper from the monkfish, slice it and serve it over the cannellini beans. Garnish with rosemary sprigs.

Set the fish on a baking tray and bake at 350°F for 20-25 minutes. Remove from the oven and let it cool for 3-4 minutes.

Baked whole sea bass is often enjoyed in Italian homes and restaurants. This easy one pan recipe with seasonal vegetables, sun-dried tomatoes, and olives is one to add to your repertoire.

Baked Sea Bass, Asparagus, Zucchini and Carrots

sea bass, cleaned

asparagus

sundried tomatoes

baby carrots

baby zucchini

Taggiasca olives, pitted

vegetable broth

arugula

dry white wine

Preheat the oven to 400 °F.&nbsp;

Peel and slice the zucchini and asparagus into large pieces; peel the carrots leaving them whole. Chop the sun-dried tomatoes. Place the bass in a baking dish with the zucchini, asparagus, carrots, dried tomatoes and a handful of Taggiasca olives; season with olive oil, salt and pepper, 4-5 ladles of broth and 1/2 cup white wine. Bake for approximately 30 minutes. Serve the sea bass with the vegetables and some fresh arugula.

A summer pasta recipe stocked with octopus, mussels, and clams; ribbon-shaped malfade is enveloped in chickpea cream and saucy seafood deliciousness.

Mafalde With Octopus, Mussels, and Clams

octopus

mussels

1LB. clams, purged

pasta

8OZ. boiled chickpeas

celery

carrot

bay leaves

lemon

bread

parsley

pickled capers

salt-packed anchovies

Bring a large pot of water to a boil. Add the octopus, a celery stalk, a carrot, a few grains of black pepper, and 2 bay leaves. Add a glass of white wine and cook the octopus for 40-45 minutes from when the liquid returns to a boil. After 45 minutes, add 1/2 of a lemon and cook for another 5 minutes. Drain the octopus, let it cool, and cut it into chunks.

&nbsp;Open the clams in a covered saucepan with 2 Tbsp. oil, an unpeeled garlic clove, and a splash of white wine. Filter the cooking liquid and set aside.

Clean the mussels and open them in a covered saucepan with 2 Tbsp. oil, an unpeeled garlic clove, and a splash of white wine. Shell most of the mussels and clams, keeping some aside in their shells to garnish.

For the chickpea cream: blend the chickpeas with 3/4 cup water and 1 Tbsp. oil until smooth.

For the green sauce: chop 3 Tbsp. parsley and blend with 1/3 cup oil, 3 desalted anchovies, 1 Tbsp. pickled capers and 1/2 slice of sandwich bread, crust removed.&nbsp;

For the pasta: cook the mafalde in plenty of boiling salted water. Drain 2 minutes before the cooking time indicated on the package. Transfer them to a pan with the water from the clams and a drizzle of oil. Cook on medium-low heat until al dente. Turn off and eliminate any excess liquid.

Place 1-2 spoonfuls of chickpea cream on the plates. Top with the mafalde and complete with the octopus and shellfish (the shelled ones and those in the shells). Season with 1-2 spoonfuls of green sauce.

Spaghetti with clams is one of the most satisfying Italian dishes to cook and eat. The fresher the clams, the more flavorsome the sauce. 

Spaghetti With Clams

2LBS. clams

spaghetti

1OZ. parsley

In a large bowl or pan, soak the clams in lightly salted water for at least 2 hours; every 30 minutes, use your hands to gently drain them without stirring up any sand that has filtered to the bottom of the pan; transfer them to a plate, change the water, and add a pinch of salt. Be careful not to break the shells during this process.

Trim the parsley, removing the leaves only; wash and dry with a paper towel and finely chop. Crush and mince 1 garlic clove.&nbsp;

Cook spaghetti in a large pot of boiling salted water, stirring occasionally. Drain about 2 minutes before al dente. Reserve 1 cup pasta cooking water.&nbsp;

Meanwhile, in a pan large enough to hold the clams and spaghetti, sauté the garlic with 4 Tbsp. oil for 30 seconds, then add the parsley.

&nbsp;

After a few seconds, add the drained clams: cook for 1-2 minutes until they start to open, then add 3 small ladlefuls of pasta cooking water.

Drain the spaghetti and transfer directly to the pan with the clams. Cook until the pasta is al dente and a creamy sauce forms due to the starch being released. Add extra water pasta cooking water if needed. Top with chopped parsley to taste and serve.&nbsp;

This simple crispy skinned sea bass recipe with steamed vegetables and herb sauce bursts with flavor.

Sea Bass and Steamed Vegetables With Herb Sauce

sea bass fillets

1/2CUP white turnip, chopped

1CUP zucchini, chopped (about 1 medium)

5OZ. chicory

radishes

chives

mint

vinegar

Mince around 3/8 cup of each herb. Combine and purée them with 1/4 cup oil and 2 tsp. vinegar for a green herb sauce.&nbsp;

Trim the chopped turnip and zucchini, slicing off the corners so that they are rounded and the pieces are even in size. Clean the chicory and radishes. Steam all the vegetables for around 20 minutes.

Cut each sea bass fillet into three pieces without removing the skin. Lightly grease them. Coat a skillet with oil, add the fish and cook skin side down. Turn after 3 minutes and cook for another 2 minutes on the other side.

Serve the fish and vegetables topped with the green herb sauce. Garnish with fresh herbs.

A flaky pane carasau (Sardinian flat bread) crust locks in the moisture and flavor in this sea bass recipe. Roasted summer vegetables complete the meal. 

Sea Bass in Pane Carasau

sea bass, scaled, gutted and cleaned

eggplant

zucchini

bell peppers

1/3LB. cherry tomatoes

fennel fronds

2 1/2CUPS basil

pine nuts

pane carasau (Sardinian flatbread)

Preheat the oven to 400°F.&nbsp;

Clean the vegetables; remove the seeds from the peppers and chop all the vegetables roughly. Line a baking sheet with parchment paper. Scatter the vegetables on top and season with 2 Tbsp. oil and a few basil leaves. Bake for 25 minutes. Remove from the oven and allow to cool. Decrease the oven temperature to 350°F.

Meanwhile, open the fish like a book. Using a fillet knife, remove the backbone, starting at the head and moving to the tail.&nbsp;

Infuse 1 1/4 cups warm water with a sprig of minced fennel fronds. On a baking pan lined with parchment paper, place the pane carasau and dampen them evenly with a few spoonfuls of fennel water. Add salt and allow to rest for 5-8 minutes.

Mince 1/2 cup basil and 1/2 cup fennel fronds with the pine nuts; scatter this mixture over the inside of the fish and fold it together.&nbsp;

Line another baking pan with parchment paper and place one softened piece of bread on it. Place the fish on top of the bread. Coarsely chop the remainder of the pane carasau and completely cover the top of the fish, leaving only the head and tail exposed. Brush the breaded fish with oil and bake it at 350°F for 45-50 minutes. Serve warm, with the roasted vegetables.

Seafood and vegetables: two foods that work well together in a simple dish that you can't help but like. What time is lunch?

Sole With Fried Zucchini

sole

unsalted butter

1OZ. capers, rinsed

caper powder

sage

all-purpose flour

caper leaves

white wine vinegar

peanut oil

Cut the zucchini into thin slices. Put half into a colander, sprinkle them with the caper powder and let them drain for at least 30 minutes. Repeat this process with the other half of the zucchini slices.&nbsp;

Preheat the oven to 410°F.&nbsp;

Gut and wash the fish and remove the skin from both sides, then trim all the edges with kitchen shears. Make a cut along the backbone and insert the blade of a flat knife between the flesh and the backbone and, making small cuts, remove the two fillets on the top side. Continue by inserting the knife blade between the backbone and the flesh of the other side. Continue making small cuts until the backbone separates from all 4 fillets. Use the shears to remove it from the head and tail ends: this will result in a filleted but whole sole. Repeat with remaining 3 sole.

Finely mince the capers and a sprig of sage leaves. Mix the butter with this mixture and a Tbsp. vinegar until creamy.

Line 2 baking trays with parchment paper and place the sole on them. Distribute the butter mixture over the fish and bake at for 10-12 minutes.&nbsp;

In the meantime, heat the peanut oil to 350°F. &nbsp;Place flour in a shallow bowl and line a large dish with paper towels. Drain the zucchini, pat dry with paper towels and flour them. Fry until golden, then drain them on paper towels and sprinkle with salt.&nbsp;

Serve the sole with the fried zucchini and a few drained capers. Garnish with sage leaves as desired.

Sarde a Beccafico is a flavor packed Sicilian dish. It's an inexpensive version of a dish enjoyed by nobles. Beccafico (fig-pecker) refers to a bird with was considered a delicacy. Sardines a Beccafico are said to resemble the cooked, stuffed birds. 

Sarde a Beccafico (Sardine Roulades)

2LB. sardines

2CUPS bread crumbs

1/2CUP raisins

Soak the raisins in water for around 30 minutes, then drain and chop them.&nbsp;

Preheat the oven to 350 °F.&nbsp;

Clean the sardines and open them like a book, removing the central bone.&nbsp;

Brown the bread crumbs and the pine nuts in a pan with 1/4 cup oil for 5-7 minutes, until it golden. Add plenty of chopped parsley, the raisins, salt and pepper. Spread the mixture over the sardines and roll them to close. Coat a baking dish with 1-2 Tbsp. oil and place the sardine rolls in it with their tails pointing upward. Add 2 bay leaves, top with remaining bread crumbs and bake for 7-8 minutes.

Sour sauce is the perfect contrast for fried sardines stuffed with zucchini. Even if sardines aren't your thing, this melt in your mouth dish may just change your mind.

Zucchini Stuffed Sardines With Sour Sauce

10OZ. zucchini (about 2 medium)

1 1/2CUPS cornmeal

1/3CUP sugar

cornstarch

sardines

eggs

white onion

breadcrumbs

white wine

black peppercorns

In a saucepan, combine 1/2 cup vinegar, 1/2 cup wine, 1/2 cup water, the sugar, 1 bay leaf, a pinch of salt and 3 peppercorns. Boil for 20-30 minutes to obtain a thick sauce; remove from the heat and add 2 tsp. cornstarch mixed with 1 Tbsp. water. Cook for 2-3 minutes, stirring with a whisk.

Remove the heads from the sardines. Butterfly them and remove the innards under gently running water and open them like books. Pat dry with paper towels.&nbsp;

Using the largest holes of a grater, grate the zucchini. Finely slice the onion and cook in a pan with a drizzle of oil, a pinch of salt and 1 bay leaf until soft. Add the zucchini and cook until golden. Transfer zucchini to a baking tray to cool.

Slowly heat peanut oil to 350°F. Beat 2 egg whites in a shallow bowl. Place cornmeal mixed with 3 Tbsp. cornstarch in a second bowl. Place 12 sardines flesh side up on a flat work surface. Spoon 1 Tbsp. zucchini mixture on each sardine and cover with another sardine, keeping the skin side facing outwards. Dip each sardine “sandwich” in the lightly beaten egg whites and then in the cornmeal mixture. Fry for 2-3 minutes until golden on both sides. Drain on paper towels, salt and serve immediately with the sauce and a few mint leaves.

Cut an X into the bottoms of the tomatoes, blanch them for 30 seconds, drain and peel them, slice them into wedges, remove the seeds and mince them. S...

Grilled Sea Bream alla Norma

2LBS. sea bream fillets

1 1/2C. tomatoes, chopped

2OZ. grated ricotta salata cheese

Flour

Basil

Peanut oil

Salt

Cut an X into the bottoms of the tomatoes, blanch them for 30 seconds, drain and peel them, slice them into wedges, remove the seeds and mince them. Sauté the tomatoes in a pan for 3 minutes with a drizzle of extra-virgin olive oil, a clove of garlic and a pinch of salt.

Salt and lightly flour the sea bream fillets, then cook them on a hot grill for 2-3 minutes on each side, beginning with the side without the skin.

Clean the eggplant, then cut it into thin slices. Flour them and fry them in plenty of peanut oil for 2 minutes.&nbsp;

Serve the fillets immediately with the eggplant slices, sprinkling everything with the cooked tomato and the grated ricotta, then garnish with a few basil leaves.

It's not surprising that seafood plays a large part in dishes from Ancona, the main coastal city in the Marche region overlooking the Adriatic Sea. Super fresh marinated and grilled sea bream is simply delicious.

Ancona-Style Sea Bream

sea bream

white bread

shallots

thyme

nutmeg

Clean and mince shallots. Strip leaves from thyme sprig and crumble 1 bay leaf. Mix shallots, thyme, bay leaf, 1 cup wine, 3 Tbsp. oil, a pinch of salt, a grind of pepper and a grating of nutmeg for the marinade.

Clean the sea bream and cover with the marinade. Let marinate for 2 hours. Remove from marinade and fill with a little of the marinade. Cook on a hot grill for 15 minutes per side.&nbsp;

Hard boil the eggs, then separate yolks from whites.

Soak bread in 3 Tbsp. vinegar. Remove and press out any excess vinegar. Rinse salt from the anchovies under running water. In a blender, mix the bread, egg yolks, anchovies, peeled garlic clove and 1/2 cup oil until smooth. Serve sauce with sea bream.&nbsp;

Top 12 pesce recipes from across the web

The most viewed pesce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Insalata di polpo, ceci, finocchi e...

Monkfish With Tomato Stuffing

Baked Sea Bass, Asparagus, Zucchini...

Mafalde With Octopus, Mussels, and ...

Spaghetti With Clams

Sea Bass and Steamed Vegetables Wit...

Sea Bass in Pane Carasau

Sole With Fried Zucchini

Sarde a Beccafico (Sardine Roulades...

Zucchini Stuffed Sardines With Sour...

Grilled Sea Bream alla Norma

Ancona-Style Sea Bream

Top 12 pesce recipes from across the web

The most viewed pesce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Insalata di polpo, ceci, finocchi e...

Monkfish With Tomato Stuffing

Baked Sea Bass, Asparagus, Zucchini...

Mafalde With Octopus, Mussels, and ...

Spaghetti With Clams

Sea Bass and Steamed Vegetables Wit...

Sea Bass in Pane Carasau

Sole With Fried Zucchini

Sarde a Beccafico (Sardine Roulades...

Zucchini Stuffed Sardines With Sour...

Grilled Sea Bream alla Norma

Ancona-Style Sea Bream

The most viewed pesce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine