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Ingredients for 4 people
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- 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
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.
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