Serves: 4
Notes:
This flavorful dish from Felida can be made even simpler by using top quality prepared seafood broth.
Ingredients:
1½ pound cooked lobster,meat removed from the shell; set shells and body aside
4 jumbo shrimp,meat removed from the shell and deveined; set shells and head aside
1 large yellow onion, coarsely chopped
1 carrot, coarsely chopped
1 rib celery, coarsely chopped
1 clove garlic, chopped
Few sprigs parsley, chopped
1 cup tomato sauce
4 ounces white fish, cleaned and cut into small pieces
1 calamari (squid) cleaned, and cut into small pieces (or 1 ½ cups cut squid)
4 ounces capellini (angel hair) pasta,broken
Chopped parsley for garnish
Procedure:
1. In a large stockpot, over medium heat, add the body and shells from the lobster and shrimp.Add all the vegetables, the tomato sauce, and 3 cups of water. Cook for 25–30 minutes. Strain the liquid from the shells and put the liquid back into the pot and back onto the stove.
2. Add the chopped calamari and cook for 5–7 minutes. Continue with adding the lobster meat, shrimp and white fish. Continue to cook for another 5–7 minutes.
3. Add the broken capellini and cook until just al dente, about 6 minutes. Finish with the chopped parsley and serve in warm bowls.
Recipe Author: Chef Fortunato Nicotra
Original Photograph By: Felida/mediabistro.com
Photograph Retouched By: Recipe Spy
Restaurant: Felidia, 243 E 58th St, New York, NY
Source: www.mediabistro.com/portfolios/samples_files/1022108_bDOENxM7ebG0Y7JY12xlD6xHI.pdf