Le Ricette
Fish Soup
di Academia Barilla

PREPARATION TIME
0 min
0 min

TYPE
First course
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
Ingredients

Preparation 0 minutes preparation + 0 minutes cooking

Clean, gut and scale fish, if necessary. Wash it thoroughly.

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.

Reduce the heat to low and simmer the fish for 15 minutes. Remove from the heat and bone. Heat extra virgin olive oil and butter in a pan over medium heat.

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

Add boiled fish and cook for another 2 minutes. Spoon in tomato sauce and cook for about 10 minutes, seasoning with pepper and salt to taste.

Remove from the heat and strain the broth through a sieve. Add enough to the fish pan to have soup consistency.

Cook for an additional 10 minutes. Sprinkle with chopped parsley and serve immediately.
Let us inspire you

















Shopping List































