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Fish soup

by Adriana Sicilè
Fish soup

Fish soup is a dish that must be prepared based on the fresh fish you can find at the market. There is therefore no exact recipe and its flavor will be different from time to time. The greater the variety of fish used, the greater the complexity of taste. For a good result of the dish and for the uniformity of cooking of all the fish, it is necessary that these are added in the pan according to the consistency of their meat. So we will first join the peaches like the monkfish, then the grouper and the redfish to finish with fishes with delicate meats such as red mullet or hake.


2 kg of soup fish (scorpion fish, shoulder, mullet, monkfish, squid, squid, cuttlefish, mussels, clams, prawns) 1 bunch of parsley 2 cloves of garlic 500 g tomato pulp 1 pinch of cinnamon powder Oil salt Chili pepper Ground pepper at the moment


1 Clean, scale and eviscerate all fish and molluscs. Cut large fish into slices using the heads too. Cut the mantle of the molluscs into rings and reduce the tentacles into small pieces.

2 In a large pan brown the cloves of garlic and the chilli in extra virgin olive oil, eliminating them when they have browned, then blend with the white wine letting it evaporate.

3 Add the fish based on the cooking time of their meat making them brown over low heat.

4 Add the tomato pulp, part of the chopped parsley and cinnamon, cover with a little hot water. Bake at medium heat for about 15-25 minutes depending on the size of the fish.

5 Add the clams and mussels and, only when these have opened, turn off the heat and add the shellfish and the remaining parsley, leaving the pan covered. Season with salt and pepper.

6 Serve the hot soup accompanied by bread fried in extra virgin olive oil and placed on the bottom of the bowl


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