Sunday, 5 September 2010



1 kg of fish: redfish, mullet, John Dory, swordfish, hake, squid and cuttlefish tender, shrimp
1 clove garlic
1 tablespoon tomato paste
white wine
salt and extra virgin olive oil


Clean the fish.

In a large pot bring 1 liter of water celery, carrots and onions cut into large pieces, the heads and bones of fish. Boil the broth for at least 45 minutes.

In another pot prepare a fund with parsley and garlic and brown them in oil, add the fish lightly brown them, add some white wine, add a tablespoon of tomato and cook the broth for about ten minutes.
Pass to the mulinex and then strained to remove any thorns.
Add the squid and the cuttlefish and cook for fifteen minutes. Add shrimp and cook for 5 minutes.
Meanwhile prepare the croutons in the oven.
Serve hot with croutons.

The recipe for fish soup has different versions depending on the place of Italy in which it is prepared. The version presented here is very personal, many recipes can keep the whole fish and add to cooked, mussels and clams.

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