Simple fish soup

Simple fish soup

Zuppa di pesce

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

Fish soups are very regional, being made differently, often from village to village, along the coastline of Italy. In the Marche region it is called brodetto, ‘little broth’, and uses the local fresh fish. A fish soup is also classic in Venice, which incorporates various molluscs from the lagoon.

Ingredients

Quantity Ingredient
6 tablespoons olive oil
1 small onion, peeled and finely chopped
2-3 tablespoons passata
1kg mussels, cleaned, (see note)
300g monkfish, cut into medium cubes
300g squid, cleaned and cut into rings
500ml good french soupe de poissons
4 thick slices country bread, toasted

Method

  1. First of all, heat the olive oil in a large saucepan and fry the onion until softened, about 6–7 minutes. Add the passata, and in this cook the mussels, monkfish and squid rings, for about 10 minutes. Discard any mussels that haven’t opened.
  2. Stir in your fish soup and heat through gently, about 5 minutes. Placing a slice of toasted bread at the base of each, pour the soup into bowls and serve.

Cleaning mussels or clams

  • Cover the mussels or clams with water and scrub well to get rid of sand and barnacles. Pull and cut away any stringy beards. Discard any mussels or clams that do not close when tapped, as they are probably dead. Wash again.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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