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Catania-style Fish Soup

  • 1 hour and 10 minutes
  • Medium
  • First Courses

Ingredients: Per 6 servings

  • 4 ½ lb mixed fish for soup
  • ½ cup extra virgin olive oil
  • 2 cloves of garlic
  • 2 tablespoons tomato sauce
  • anchovy
  • 1 handful sultanas
  • 2 tablespoons capers
  • 1 handful olive verdi
  • salt and pepper
  • basil
  • crostini (toasted bread croutons)


Put the oil into a pan and gently sauté the garlic. When it becomes lightly golden, eliminate it and add the tomato conserve, some anchovy fillets, the sultanas (cleaned and washed in warm water), the capers (rinsed in water and wrung out), and the green olives, pitted, salt, pepper and chopped basil. Douse with enough water to cover the fish, and leave to boil for about 15 minutes and at this point add the fish, lining it up in a single layer, and leave to simmer with a lid on for about 20 minutes. Prepare some slices of toast in the oven and arrange in the serving plates. Lay on top the fish with its sauce and serve.