ROASTING PEANUTS IN SHELL SALTED RECIPES

Steps:

• Place the raw peanuts in a sink of water and swirl them around to remove any dust and dirt.
• Place in a colander, rinse again and let drain.
• Fill a large stockpot about 3/4’s full of water.
• Add the washed raw peanuts.
• Place stockpot on stove and turn the heat to Medium-High, let come to a rolling boil.
• Cover the pot, reduce the heat to Medium and let boil for about 3 hours.
• Add the salt, stir. You can also add hot water if needed at this point.
• Taste the peanuts about every 30 minutes from here on until cooked to desired doneness.
• Remove from heat and let cool.
• Serve warm and enjoy.

Steps:

• If using clams, scrub well, discarding any that fail to close to the touch. If using mussels, scrub well, debeard and discard any that fail to close to the touch.
• If using fish fillets, cut into large chunks. Clean any whole fish, remove and discard their heads and tails, remove their skin and cut crosswise into thick slices on the bone. If using squid, cut the body into rings about 1 inch wide and the tentacles into medium-size pieces. Place all the seafood in a bowl of salted cold water and set aside.
• In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté until it begins to soften and is fragrant, 3 to 4 minutes. Add the minced garlic and 2 Tbs. of the parsley and sauté until the garlic is fragrant, 1 minute.
• Raise the heat to high, add the red pepper flakes and pour in the wine. Let the alcohol bubble away for a couple of minutes, then reduce the heat to medium, pour in the tomato puree and simmer uncovered, stirring occasionally, until the flavors are blended, about 5 minutes.
• Using a slotted spoon, begin adding the seafood to the soup, starting with the squid, adding the fish slices after 10 minutes, and ending with the shellfish. After all the seafood is added, reduce the heat to low and cook, uncovered, at a slow simmer for about 15 minutes. Season with salt and black pepper.
• Meanwhile, toast the bread and rub the surface with the cut sides of the halved garlic. Place 1 bread slice in each warmed soup bowl.
• Transfer the soup to a warmed tureen, discarding any clams or mussels that failed to open. Sprinkle with the remaining 1 Tbs. parsley. Bring the tureen to the table and ladle a mix of fish and shellfish and some broth over the toast in each bowl. Serve immediately. Serves 6.
• Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).