Italian Fish Soup Recipe (Zuppa di Pesce)

Fish Soup 

Ingredients: Fish Stock

• 1 pound cod, skin removed, bones reserved

• 20 shriimp (medium cleaned and deveined)

• 1 large onion

• 2 carrots – chopped

• 1/2 cup parsley

Other Ingredients:

• 1/2 pound cleaned squid tubes

• 1/2 pound cleaned scallops

• 5 tablespoons olive oil

• 1 large onion – fully chopped

• 1 carrot -finely chopped

• 3 garlic cloves – finely chopped

• 1/2 teaspoon cayenne pepper

• 1 fennel – thinly sliced

• 1/2 cup white wine

• 12 ounce chopped tomatoes

Directions: Fish Stock

1• Rinse the fish bones removing any blood or guts.

2• In a large suacepan (medium heat) add cod and shrimps with enough water to cover.

3• Bring to a simmer and add the onion, carrot and sterns from the parsley then simmer for 20 minutes.

4• Strain and it should measure 5 to 6 cupss – if less add some water – if more reduce gently.

Final Directions:

1• Heat oil in a saucepan and cook the onion, celery, carrot, garlic and chopped parsley over low heat for 7 minutes or until softened but not brown.

2• Add the cayenne pepper and seaon wll.

3• Stir in the fennel and cook for 3 minutes.

4• Add the white wine and gently increase the heat and cook until the wine is absorbed.

5• Stir in the tomatoes then add the fish stock and bring to a boil.

6• Reduce heat and simmer for 20 minutes.

6• Add the sliced squid to the pan with the fish pieces and simmer for 2 minutes.

6• Taste and add more seasoning to your taste if neccessary.

Serves 4 guests


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