How To Make Italian Fish Soup
Italian Fish Soup Recipe. Guaranteed to satisfy even the most demanding of seafood lovers, this Italian version of fish soup is not only filling and wholesome but also quick and easy to make. Try our Italian Fish Soup recipe.
-
Step 1:
-
You will need
-
120 ml olive oil
-
3 leeks , cleaned and sliced
-
2 cloves of garlic , minced
-
1 onion , peeled and chopped
-
2 celery stalks , chopped
-
250 g mushrooms , sliced
-
1 ltr fish stock
-
250 g tinned tomatoes
-
150 ml dry white wine
-
5 ml cayenne pepper , to taste
-
450 g white boneless fish , cod, sea bass or monkfish, cut into small chunks
-
900 g mixture of crab, shrimp, and mussels , for mussels, scrubbed with the beards removed
-
fresh parsley , chopped
-
salt , to taste
-
freshly ground black pepper , to taste
-
1 large pot
-
1 wooden spoon
-
1 ladle
-
Step 2:
-
Gently fry the vegetables
-
Heat up the olive oil in a large pot and add the onions, garlic, leeks, celery and mushrooms. Cook until the onions are clear and soft.
-
Step 3:
-
Add the stock
-
Next, add the stock, tinned tomatoes and white wine. Bring it all to simmering point, add the cayenne pepper and season according to taste.
-
Step 4:
-
Add the fish to the pot
-
Put all the fish, including the shellfish with the shells still on, into the pot. This adds to the flavour of the soup. Continue to simmer until the fish is cooked; about fifteen to twenty minutes.
-
Step 5:
-
Garnish and serve
-
Once the fish is thoroughly cooked, serve in bowls with sprinkled parsley to garnish. You could also serve this soup poured over pasta.