“Stoup” is a pormanteau. To the best of my knowledge, “stoup” in a culinary sense, was made popular by Rachel Ray. It’s a soupy stew — or a stewy soup. You get the visual, right? You know it has to be a bowl of goodness!
I saw a bag of frozen calamari rings in the supermarket. They looked really pretty, bright white and perfectly cut – and I didn’t have to clean them. Another impulse purchase. (This time I hoped I wouldn’t be sorry.)
As often happens in the FOODalogue kitchen, I started prepping without a plan — just pulling things out of the refrigerator. I ended up making a high-flavored paste which I mixed with broth to ultimately poach the calamari rings.
basil and Italian parsley
halved grape tomatoes
1/4 cup evoo
juice of half lemon
squeeze of tomato paste
squeeze of anchovy paste
dry seasonings: salt, pepper, fennel seed, red chili flakes
Blend to thicken and add equal amount of chicken broth. The ratio was about half-paste and half-broth.
It was so easy and quick to make — and it was so tasty, I decided to share the recipe (such as it is). All I did was bring the liquid to a boil, throw in the calamari and remove them within a minute or two.
Although I tried to avoid adding pasta to the dish (Ireallydid) the sauce was so good, it was just impossible to resist. After I removed the calamari, I added a couple of vermicelli nests. They cooked very quickly.
Finishing Touch: Red chili flakes, freshly grated Parmigiano Reggiano, basil chiffonade.