There fish soup was born as a poor dish of the Italian culinary tradition. A seafood recipe very tasty with fresh fish to accompany with bread. For a summer lunch or dinner.
Ingrediants
- 400 g of cleaned medium squid
- 400 g of clean cuttlefish
- 4 scampi
- 1 redfish of about 500 g filleted
- 400 g of drained peeled tomatoes
- 1 glass of white wine
- 1/2 glass of Cognac
- 3 sprigs of thyme
- 2 cloves of garlic
- extra virgin olive oil
- salt
- pepper
How to prepare: Mixed fish soup
Despite the long preparation, which includes cleaning, filleting And cooking of all fish, the fish soup was born as a poor dish of the culinary tradition and is an excellent dish that can also be revisited in a light version.
The fish soup presents several local variants: just think of the Pancotto di Viareggio, the Buridda or the Brodetto di Porto Recanati. In this recipe it is prepared with mixed fish that you can replace (or add) to taste with mussels, clams, shrimps, monkfish, baby squid and cod.
The presentation alternatives are many: toasted bread And golden croutons baked in the oven make it even more appetizing, but spelled and cous cous are also an excellent accompaniment. To taste, the fish soup can also be flavored with chilli.
Below we propose a simple and fairly fast version, especially starting from already clean fish.
OTHER TASTY RECIPES: Clam, courgette and saffron soup, Mussel soup, Cacciucco alla livornese
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
45 min
- Portions
-
4
- Total time
-
1h and 15 min
How to prepare: Mixed fish soup
To prepare the mixed fish soup, the first thing to do is clean the fish, unless you have bought it already clean. Proceed with eviscerating it and, if necessary, fillet it. If not, cut the squid and cuttlefish into pieces, rinse the prawns and remove the intestinal thread, cut the redfish fillets into bite-sized pieces. Cut the peeled tomatoes into cubes and peel the garlic cloves.
Heat 5 tablespoons of oil in a saucepan, add the garlic and brown until golden. Remove it, add the squid and cuttlefish and sprinkle them with the white wine and cognac. Let it evaporate and add the tomato pulp, the sprigs of thyme tied with a round of kitchen string. Season with salt and pour half a liter of boiling water. Cook the shellfish for 30 minutes, add the scorpion fish and after 5-6 minutes, add the scampi. Cover the soup, cook for another 5-6 minutes.
Remove the thyme and serve your fish soup with croutons.
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