Barilla recipes

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Fish Soup

di Academia Barilla

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Fish Soup
First course

Ingredients for 4 people

2 ½ pounds different kinds of fish
for making soup (shrimp-scorpion fish
tub gurnard-sea bass
clams etc.)
2 cups white wine
½ lemon
1 celery rib
1 onion
1 carrot
1 tomato
3 ½ tablespoons extra virgin olive oil
3 ½ tablespoons butter
1 clove chopped garlic
3 tablespoons chopped parsley
1/3 cup chopped onion
¼ cup tomato sauce
Salt and pepper to taste

1. Clean, gut and scale fish, if necessary

2. Wash it thoroughly

3. In a pot over high heat combine 3 quarts of water with white wine, lemon, celery, carrot, tomato and whole onion and the fish, and bring to a boil

4. Reduce the heat to low and simmer the fish for 15 minutes

5. Remove from the heat and bone

6. Heat extra virgin olive oil and butter in a pan over medium heat

7. Stir in chopped onion and peeled garlic and brown for 2 minutes

8. Add boiled fish and cook for another 2 minutes

9. Spoon in tomato sauce and cook for about 10 minutes, seasoning with pepper and salt to taste

10. Remove from the heat and strain the broth through a sieve

11. Add enough to the fish pan to have soup consistency

12. Cook for an additional 10 minutes

13. Sprinkle with chopped parsley and serve immediately