Fish Soup

Fish soup is a rich and flavorful dish that comes from the culinary tradition of various Italian coastal regions. Here is the basic recipe, which you can then customize with your favorite fish and seafood or whatever you have available.

Ingredients

• 1 kg of mixed fish (such as scorpionfish, gurnard, John Dory, conger eel, etc.)
• 300 g of seafood (such as mussels and clams)
• 200 g of peeled tomatoes
• 1 glass of dry white wine
• 1 clove of garlic
• 1 onion
• As needed fish broth
• Chopped parsley
• 4 tablespoons of extra virgin olive oil
• Salt and chili pepper to taste
• Slices of toasted bread (optional)

Preparation

1. Clean the fish and seafood. For the mussels and clams, make sure to purge them in cold salted water to remove the sand.
2. In a large pot, sauté the chopped garlic and onion in extra virgin olive oil.
3. When the onion becomes translucent, add the peeled tomatoes and cook for a few minutes.
4. Pour in the white wine and let the alcohol evaporate.
5. Add the fish, cut into pieces, and the seafood. Cover with fish broth and cook for about 20 minutes over moderate heat.
6. At the end of cooking, add the chopped parsley, salt, and chili pepper.
7. Serve the hot fish soup, accompanied by slices of toasted bread that can be dipped in the broth.

You can vary this recipe depending on the fish and seafood you find at the market or that you prefer, keeping the base of sautéed onion/garlic and the touch of white wine that helps to enhance the flavor of the fish.

I remind you that if some of the fish I listed aren’t available, you can always substitute them with what you find fresh at the fishmonger’s. Fish soup is a very versatile dish, and every region has its own variant, so don’t hesitate to put your own spin on the preparation!