Giada's Kitchen: New Italian Favorites by Giada de Laurentiis

the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper and process until very smooth. With the machine running, gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.
    To poach the fish, combine the olive oil and vegetable oil in a Dutch oven or large, deep saucepan big enough to hold the fish in a single layer. Using a deep-fry thermometer, heat the oil to 200°F over medium-low heat. Reduce the heat to low to sustain the 200°F temperature. Season the fish with salt and pepper. Gently place the fish in the oil, making sure it is submerged. Poach the fish until just cooked through, 6 to 7 minutes.
    Place about ½ cup of broccoli rabe pesto on each serving plate and gently smooth it out to make a bed for the fish. Using a slotted fish spatula, gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.
     

    This is something like a chunky seafood stew, but it’s lighter thanks to a bigger dose of veggies and herbs. You can make this with any fish you like in place of the shrimp.
    4 servings
    Shrimp
    2 garlic cloves, minced
    2 teaspoons chopped fresh rosemary leaves
    3 tablespoons extra-virgin olive oil
    ¼ teaspoon fine sea salt
    ¼ teaspoon freshly ground black pepper
    1 pound large shrimp, peeled and deveined
    Artichoke Tomato Broth
    3 tablespoons olive oil
    2 shallots, sliced into thin rounds
    2 garlic cloves, minced
    1 pound frozen artichokes, thawed
    ½ cup dry white wine
    1½ cups low-sodium chicken broth
    1 (14.5-ounce) can diced tomatoes
    ½ teaspoon minced fresh thyme leaves
    ¼ teaspoon salt
    ¼ teaspoon freshly ground black pepper
    Start by marinating the shrimp. Place the garlic, rosemary, extra-virgin olive oil, salt, and pepper in a medium bowl. Add the shrimp and toss until the shrimp are well coated with the mixture. Cover and refrigerate for 1½ hours.
    To make the broth, in a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, 8 to 10 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and their juices, thyme, and salt and pepper, and bring to a boil. Reduce the heat and simmer for 5 minutes.
    While the broth simmers, place a ridged grill pan over medium-high heat. Grill the shrimp until just cooked through, 1 to 2 minutes per side.
    Ladle the artichoke tomato broth into shallow bowls. Top with the grilled shrimp and serve immediately.
     

    Looking for fancy food made really easy? Look no farther. For this suave little number the pesto is purchased and the puff pastry is from the freezer. You will be amazed at what a spectacular dish you can make in about fifteen minutes with just five ingredients.
    4 servings
    1 sheet frozen puff pastry, thawed
    2 (10- to 12-ounce) center-cut salmon fillets
    Salt and pepper to taste
    ¼ cup sliced almonds
    ¼ cup purchased pesto
    2 tomatoes, sliced
    Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
    Unfold the puff pastry sheet on a cutting board and use a sharp paring knife to cut 4 4½-inch squares. Prick each square all over with the tines of a fork. Arrange the pastry squares on one end of the baking sheet, about 1 inch apart. Cut the salmon fillets in half crosswise to make 4 pieces about 3 inches square. Season the salmon fillets with salt and pepper and arrange them on the other end of the sheet. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 to 12 minutes, or until the pastry is puffed and golden brown and the salmon is firm.
    To serve, place a piece of puff pastry on each plate. Top the pastry with 1 tablespoon of the pesto. Arrange 2 slices of tomato over the pesto and top with the salmon. Serve