Simple fish soup

Simple fish soup

Zuppa di pesce

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
6 tablespoons olive oil
1 small onion, finely chopped
2-3 tablespoons chunky passata
1kg mussels, cleaned, (see Note)
1 monkfish, cut into medium cubes, about 300g
1 squid, cleaned and cut into rings, about 300g, (see Note)
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 for about 5 minutes. Placing a slice of toasted bread at the base of each, pour the soup into bowls and serve.

Note:

  • To clean mussels or clams, scrub them well with water to get rid of sand and barnacles. Pull and cut away any stringy beards. Discard any that do not close when tapped, as they are probably dead. Wash again.

Note

  • Most squid come ready cleaned these days, but if your fishmonger hasn’t done it, simply pull the tentacles and head from the body of the squid. There will be an eye, viscera and ink sac attached to the head, which you should cut off and discard. Cut the hard little beak from the middle of the tentacles at the top, and pull the quill from the body, discarding both. Wash and dry everything well.

Variation

  • “Fish soups are very regional, being made differently, often from village to village, all along the coastline of Italy. In the Marche region they are often called brodetto (little broth), in Tuscany cacciucco. The classic Venetian version incorporates various molluscs from the lagoon.”
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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