Zuppa di Pesce - Italian Recipe

Zuppa di Pesce

🌍 Italian, Coastal/Liguria/Sicily Difficulty: ●●●○○

Every stretch of Italian coastline has its own fish soup. The rule is the same everywhere: use the freshest local catch and cook each fish only as long as it needs. The broth is built from heads and bones. Add the firmest fish first and the most delicate last.

Ingredients

• 1.5kg mixed fish and shellfish (monkfish, sea bream, mussels, shrimp)
• 1 onion, 2 garlic cloves, 1 fennel bulb
• 400g canned tomatoes
• 200ml white wine
• Saffron, parsley, chilli
• Toasted bread to serve

Method

1. Sautéing — Sauté soffritto until soft; add wine.
2. Adding — Add tomatoes, saffron; simmer 10 min.
3. Adding — Add firmest fish first; then shellfish.
4. Covering — Cover; cook until all is done.
5. Serving — Serve over toasted bread.

Tags: mixed fish and shellfish, onion, canned tomatoes, white wine, saffron · Source: Brittani's Almanac