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Cattolica-style Fish Soup

  • 45 minutes
  • Medium
  • Second Courses

Ingredients: Per 10 servings

  • 1 lb cuttlefish
  • 1 lb scorpion fish
  • lb tub gurnard
  • 1 lb sea bass
  • 1 lb red mullet
  • 1 lb cod
  • ½ lb medium shrimp, peeled
  • 1 cup extra virgin olive oil
  • 1 cup canned tomatoes
  • 3 ½ oz onion
  • garlic
  • pepper
  • parsley
  • bread slice


Put the oil in a crockpot with the chopped mixture of onion and garlic. Lightly brown. Add the parsley, chopped fairly coarsely, and immediately afterwards the tomato.

Season with salt and pepper. Simmer for 5 minutes, and then pour in 2 cups of water. Bring back to the boil; add the cuttlefish and leave to cook.

Then add the scorpion fish and gurnard. Season with salt. Cook for 5 more minutes, add the other fish and prawn tails and continue cooking over moderate heat for 10 minutes.

Serve in the cooking pot passing round slices of bread fried in oil.