Salta al contenuto principale Salta alla mappa del sito a fondo pagina

Fish soup with soft ascolane olives

  • 2 hours
  • Second Courses
A traditional dish from Marche, a region on the Adriatic coast. The trick for this recipe is the variety of fish and shellfish used, all, needless to say, fresh from the sea.
Marche

Ingredients: Per 4 persone

  • 1 lb scorpion fish, small
  • 1 ¼ lb ray fish
  • 1 ¼ lb smooth dogfish
  • 7 oz tub gurnard
  • lb langoustines
  • 3 ½ oz squid
  • 7 oz baby octopuses
  • 1 lb clams
  • 3 ½ oz onion
  • ¾ oz garlic
  • 1 lb olives
  • 3 ½ oz parsley
  • 3 ½ tablespoons dry white wine
  • 4 oz extra virgin olive oil
  • 1 ¾ lb tomatoes, ripened
  • 7 oz rustic bread
  • 2 ½ lb fish broth
  • salt and pepper to taste
  • oz chili pepper

Preparazione:

Step 1

In a large saucepan place the oil and the chopped onion and garlic and fry lightly.
Add the baby octopus cut into halves and brown. Stir occasionally.

Fish soup with soft ascolane olives - step 1

Step 2

Add some white wine and evaporate. Add the fish broth, continue cooking and add chili.

Fish soup with soft ascolane olives - step 2

Step 3

Add the calamari, after cutting them into pieces, and leave on low heat.

Fish soup with soft ascolane olives - step 3

Step 4

Distribute in 6 small casseroles, first the octopus and then the calamari.

Fish soup with soft ascolane olives - step 4

Step 5

Add the other fish subsequently, one at a time, and the last to be added are the scampi and the clams.

Fish soup with soft ascolane olives - step 5

Fish soup with soft ascolane olives - step 5

Step 6

Cover the fish with the tomatoes, the pitted olives, and, finally, the boiling fish broth. In oven at 180°C for 5 minutes.
Prepare the bruschette with the slices of bread by toasting them and serving aside with the fish soup.
Sprinkle freshly chopped parsley and serve the casseroles with their lids on.

Fish soup with soft ascolane olives - step 6

Consigli dello chef:

After cleaning the fish, set aside the parts you have eliminated which will be used for the fish broth.

Drop the tomatoes in boiling water for a couple of minutes, peel when cool.

The bruschetta can be brushed with garlic before serving. The soup can be baked in the oven once you have covered with tin foil the casserole.

Commenti

commenti gestiti con Disqus