Recipes: 07.13.17

Porgy: Sweet by Any Name

Zuppa di Pesce

This recipe is from Prune restaurant. The volume has been reduced for home cooks. I’m guessing it will feed 8 to 10 people. Plan on about three ounces of each additional fish per person. I would also recommend cutting fins off of the porgies since they are cut into thirds before being added to the soup.


Soup Base:

1/2 cup olive oil

1 cup finely minced garlic

1/2 cup minced shallots

7 cups canned plum tomatoes (Prune uses Muir Glen) crushed by hand

1/2 cup chopped parsley

1 cup clam juice


When ready to serve, add:

2-3 Tbsp. white wine per serving

Porgy, scaled, gutted, fins removed, cut into thirds, head, center, tail


Littleneck clams

Head-on shrimp


In a large pot sweat the garlic and shallots in the olive oil until tender, but without any color. Add tomatoes, parsley, and clam juice. Bring to a simmer, then lower heat and cook for three hours, being careful not to scorch the sauce.

In a large saute pan over medium heat, just before serving add, per serving: two tablespoons olive oil, some of the porgy, two to three tablespoons white wine, and eight ounces of the soup base. Simmer on low heat. 

When the porgy is almost done, add the mussels, clams, and shrimp until mussels and clams open and shrimp is cooked through. 

Plate in a flat-bottomed bowl and garnish with a little more chopped parsley. This is a very rustic dish and plating does not need to be fussy. Serve with a loaf of crusty Italian bread.


Biddle’s Boops Boops

This recipe is from Biddle Duke, contributor to The East Hampton Star, founding editor of The Star’s East magazine, and a guy who likes to fish. A lot. This is more of a guideline than recipe.

Serves six.

6 good-sized porgies, scaled, gutted, and scored

Olive oil

Lemon juice


Lemon verbena

Salt and pepper to taste


Preheat oven to 425.

Season fish with salt and pepper and drizzle with olive oil and lemon juice. Place in non-reactive baking dish.

Bake for approximately 10 minutes.

Meanwhile, prepare a finishing sauce with olive oil, oregano, finely minced lemon verbena leaves, lemon juice, salt, and pepper. Do this to taste, some like it more tart or salty.

When fish is done, plate it and drizzle sauce over all.