Ingredients: Per 4 servings
- 2 ½ lb mixed fish for soup, (langoustines, mulllet, sea bass, clams, mussels, etc.)
- 2 cups white wine
- ½ lemon
- 1 stalk celery
- 1 carrot
- 1 onion
- 1 tomato
- 3 ½ tablespoons extra virgin olive oil
- 1 ¾ oz butter
- 1 clove of garlic
- 3 tablespoons parsley, chopped
- 1 ¾ oz onion
- 1 ¾ oz tomato sauce
- salt and pepper to taste
Clean, gut, and scale, if neccesary, and wash the fish.
To a pot, add 3 quarts of water, the white wine, lemon, celery, carrot, tomato and onion, all whole. Boil the fish for 15 minutes over low heat.
When time has elapsed, drain the fish and debone it thoroughly.
Strain the broth through a sieve and set aside.
Place a pan over medium heat. Add olive oil and butter. Once the butter has melted, add the chopped onion and the peeled garlic. Saute for two minutes, then add the fish.
Let it cook for another 2 minutes, then add the tomato sauce, and cook for 10 minutes, adjusting the salt and pepper to taste.
Add enough fish broth to make a soup that isn’t too brothy.
Cook for another 10 minutes.
Add the chopped parsley and serve immediately.
You can serve the fish soup in soup bowls, lined with crunchy croutons flavored with olive oil and rubbed lightly with garlic.
The bread will absorb the broth and become delicious.
Fish soup is a very common dish of Italian coastal areas, particularly good. Even though fish soup may be considered peasant food, it is still very flavorful.
Its origin can be traced back to the use of the fish that remained unsold, or of little value. The left over fish was cooked with tomatoes and herbs such as garlic, onion and parsley to make it a very tasty dish.
Fish showder is usually composed of different kinds of fish, and over the years have increased the variations that add even crustaceans and molluscs, making this dish even richer.
You can find fish soups in other regions of the Mediterranean, for example in Marseille where it is known as bouillabaisse.
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