HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Cookbook

 

Sopa De Fideo with Mussels and Aïoli

Serves 4 as a main course

Sopa De Fideo with Mussels and Aïoli

Pasta takes on a wonderful toasty flavor when roasted in the oven or gently sautéed before cooking. Sardinian fregola, a small, round semolina pasta similar to Israeli couscous, is sold already toasted in Italian markets and specialty stores—and it's most often cooked with clams. Toasted pasta is popular in the Middle East, and sopa de fideo, toasted vermicelli soup, is found throughout Spain, Mexico, and Cuba in many variations.

Mix seafood and meat together in this dish as you would for paella, or mix fish and shellfish to turn it into a sopa de mariscos. Stir in a spoonful of Aïoli at the end for a delicious finish if you like, but it isn't needed. Cappellini, angel hair, spaghettini, or vermicelli pasta broken into 1-inch pieces all work well for this dish. Serve with green beans or summer squash cooked with tomatoes and basil.

  • 3 pounds mussels, scrubbed and debearded
  • 4 cups water
  • 3 tablespoons olive oil
  • 12 ounces spaghettini or other thin pasta, broken into 1-to 2-inch lengths
  • 2 garlic cloves, minced
  • Red pepper flakes to taste
  • 2 tablespoons minced fresh flat-leaf parsley
  • Aïoli (recipe follows)

1. Cook the mussels and make a mussel stock as per the directions for Quick Mussel Stock (page 28 of the book), using 3 pounds of mussels and 4 cups of water rather than the 2 pounds of mussels and 2 cups of water called for in the stock recipe. After adding the mussels, cook them just until the shells open so they do not overcook. Strain the stock through a fine-meshed sieve and season. Remove most of the mussels from their shells and reserve; leave a few in the shell for garnish.

2. In a large sauté pan or skillet, heat the olive oil over medium heat until shimmering. Add the pasta and cook, stirring constantly, until golden, about 3 minutes. Add the garlic and a sprinkle of red pepper flakes and cook until fragrant, about 1 minute.

3. Add the mussel stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the pasta is just al dente, about 10 minutes. Nestle the reserved mussels in the pasta, stir in the parsley, and heat through. There should be a bit of liquid left in the pan; add a little water if the pasta is too dry. Serve with Aïoli alongside to stir in at the table.

 

Aïoli

Makes 1 cup

A traditional aïoli is made with just olive oil but if you wish to lighten the flavor you may substitute refined peanut oil for half the olive oil in this recipe. Note that all the ingredients should be at room temperature.

  • 3 or 4 garlic cloves
  • 1/4 teaspoon coarse sea salt, plus more to taste
  • 1 large egg yolk
  • 1 teaspoon warm water, plus more as needed
  • 1/4 cup olive oil
  • Juice of 1 lemon

Using a mortar and pestle, combine the garlic and the 1/4 teaspoon salt and grind to a smooth paste. You may continue using the mortar and pestle in the traditional manner or transfer the garlic paste to a bowl or food processor. Add the egg yolk and 1 teaspoon water and whisk or process until smooth. While whisking constantly, or with the machine running, slowly pour in the oil. Start with just a few drops at a time and, as the sauce begins to thicken, add the rest of the oil in a slow, fine stream. If the aïoli becomes too thick, thin with a bit of warm water. Stir in the lemon juice and salt to taste. Use now, or cover and store in the refrigerator for up to 2 days.

 
  • from:
  • Fish Forever
  • The Definitive Guide to Understanding, Selecting, and Preparing
    Healthy, Delicious, and Environmentally Sustainable Seafood
  • by Paul Johnson
  • Wiley 2007
  • Hardcover; 438 pages; US $34.95
  • ISBN 978-0-7645-8779-5 (076458779X)
  • Recipe reprinted by permission.

Buy Fish Forever

 

Fish Forever

 
 
 
Kitchen Gypsy

 

This page created August 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.