Classic Italian Fish Soup

Liguria is famous for its fish soups. In this one the fish are cooked in a broth with vegetables and then pureed. This soup can also be used to dress pasta

Yazan Khalaileh

2018-09-21 18:36:15

Prep time: 30 Minutes
Cook time: 40 Minutes
Serves: 6


1 kg mixed fish or fish pieces

90 ml olive oil, plus extra to serve

1 medium onion, finely chopped

1 stick celery, chopped

1 carrot, chopped

60 ml chopped fresh parsley

175 ml cup of dry white wine

3 medium tomatos, skinned and chopped

2 garlic cloves, finely chopped

1.5 cups of boiling water

salt and freshly ground black pepper

rounds French bread to serve


Step 1

Scale and clean the fish, discarding all the innards, but leaving the heads on. Cut into large pieces. Rinse well in cool water.

Step 2

Heat the oil in a large saucepan and add the onion. Cook over low to moderate heat until it begins to soften. Stir in the celery and carrot, and cook for 5 minutes more. Add the parsely.

Step 3

Pour in the wine, raise the heat, and cook until it reduces about half. Stir in the tomatos anbd garlic. Cook for 3-4 minutes, stirring occasionally. Pour in the boiling waterm and bring back to a boil. Cook over moderate heat for 15 minutes.

Step 4

Stir in the fish and simmer for 10-15 minutes, or until the fish is tender. Season with salt and pepper.

Step 5

Remove the fish from the soup with a slotted spooon, Discard the heads and any bones. Puree in a food processor. Taste for seasoning, If the soup is too thick, add a little more water.

Step 6

To serve, heat the soup to simmering. Toast the rounds of French bread, and sprinkle with olive oil. Place 2 or 3 in the base of each soup plate before pouring over the soup.


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