Italian Fish Soup or Zuppa Di Pesce
For a country where almost every region has a coast, it is hardly surprising that Italy has almost as many versions of this fish soup as there are fish in the sea. This recipe includes suggestions for fish varieties, but ask your fishmonger what's best on the day.
Servings: 6
Ingredients
FISH STOCK
- 10 ounces firm white fish fillets, such as monkfish, red mullet or cod, skin removed, cut into large cubes, bones reserved
- 1 small onion, roughly chopped
- 1 medium carrot, roughly chopped
- 0.25 cup parsley
CROSTINI
- 3 tablespoons olive oil, extra virgin
- 2 cloves garlic, crushed
- 4 slices country-style bread, such as Ciabatta
GARNISH
- 0.5 pounds squid tubes
- 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 1 medium carrot, finely chopped
- 2 cloves garlic, finely chopped
- 2 pinches cayenne pepper
- 12 large shrimps
- 1 bulb fennel, trimmed and thinly sliced
- 0.5 cup dry white wine
- 14 ounces can tomatoes, chopped
- 8 large scallops, cleaned
- 2 pounds mussels, cleaned
Instructions
Make the fish stock:
- Rinse the fish bones under cold water, removing any blood or innards. Peel and devein the shrimp Put the fish bones and shrimp shells in a large saucepan with just enough water to cover. Bring slowly to a simmer, skimming any foam from the surface. Add the onion, carrot, and the stems from the parsley, then simmer gently for 20 minutes.
Strain the fish stock:
- Strain through a fine colander and measure 6 cups stock. If there is a little less than this, add a little water. If there is more than this, put the strained stock back into a clean saucepan and simmer until reduced to 6 cups.
- Lie the squid out flat, skin side up, and score a crisscross pattern into the flesh, being careful not to cut all the way through. Slice diagonally into bite-size strips.
Make the soup:
- Place the mussels in the sink under running cold water. Pick up each mussel and check that it’s firmly closed. Discard any mussels that remain open after being touched. Scrub each mussel clean with a stiff brush to get rid of any barnacles, pulling off the hairy ‘beard’ that sticks out from the shell, if it has one. Wash them well under cold water to remove any impurities.
- Heat the oil in a large saucepan and cook the onion, celery, fennel, carrot, garlic and roughly chopped parsley over medium heat for 5 to 6 minutes or until soft but not browned. Add the cayenne pepper and season well.
- Add the white wine, increase the heat, and cook until it is absorbed. Stir in the tomatoes, then add the fish stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
- Add the squid and washed mussels to the pan and simmer for 2 minutes. Add the scallops and shrimp and simmer for another 3 minutes. Taste and rectify the seasoning if necessary.
Make the crostinis:
- Heat the olive oil and crushed garlic in a large frying pan over moderately low heat. Add the slices of bread and fry on both sides until golden.
Serve the soup:
- Place a slice of bread into each of four warmed serving bowls. Ladle the soup on top and serve immediately.
