Ingredients with Measurements:
- 1 lb. mixed seafood (shrimp, squid, mussels, clams)
- 1/2 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1 can (14 oz.) diced tomatoes
- 2 zucchini, sliced
- 1/4 cup chopped parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the mixed seafood and cook for 2-3 minutes until the seafood is lightly browned.
4. Pour in the white wine and let it simmer for 2-3 minutes until the alcohol has evaporated.
5. Add the diced tomatoes and sliced zucchini, and stir to combine.
6. Season with salt and pepper to taste.
7. Cover the pot and let it simmer for 20-25 minutes until the seafood is cooked through and the zucchini is tender.
8. Stir in the chopped parsley.
9. Serve hot with crusty bread or over pasta.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 20g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Any type of seafood can be used in this recipe, such as scallops or fish.
- Red wine can be used instead of white wine.
- Canned or fresh tomatoes can be used.
Variations:
- Add diced potatoes or carrots for a heartier dish.
- Use different herbs such as basil or oregano for a different flavor profile.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to clean the seafood thoroughly before cooking.
- Use fresh ingredients for the best flavor.
- Serve with a squeeze of lemon juice for added brightness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
- Lemon wedges
Pairings:
- Crusty bread
- White wine
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Salad
Troubleshooting advice:
- If the seafood is overcooked, it will become tough and rubbery.
- If the sauce is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the seafood thoroughly to avoid any foodborne illnesses.
Food history:
- Buridda con Zucchine is a traditional Italian seafood stew that originated in Liguria.
Flavor profiles:
- Savory, slightly sweet, and tangy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Italian