Minestrone di Razza

Skate Minestrone

Preparation info

  • 6–8

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

A wonderful soup from a restaurant oddly called ‘Paris’, situated in Trastavere, and one of Rome’s many excellent Jewish restaurants. You will need the Fish Broth for this recipe. Salt cod can be substituted for the skate, or any other flaky white fish. You will also need to make Rouille, a French import probably offered as a sop to the restaurant’s name as all the rest of their food remains resolutely Roman.


  • 2 carrots, peeled and cut into 5 mm dice
  • 2 celery sticks, stringed and cut into 5 mm dice
  • 1 onion, peeled and cut into 5 mm dice
  • 1 leek (optional), cut into 5 mm dice and washed thoroughly
  • 100 g tinned tomato pieces
  • 6 tbsp good olive oil
  • 1.5 litres Fish Broth
  • salt and pepper
  • 1 kg skate wing, skinned, boned and cut into large bite-sized strips
  • Rouille
  • Crostini
  • Parmesan, freshly and coarsely grated


    Put all the vegetables except the tomatoes in a large pan with the olive oil and sweat over a medium flame for 10 minutes. Add the tomato and broth, then simmer until the vegetables are very tender, about 40 minutes. The soup can be held at this point, as the skate is only poached in it just before serving.

    Bring the minestrone back to the boil (if left to cool), and check the seasoning. Drop the skate bits in and stir gently. Simmer for 5 minutes then serve with the rouille, crostini and Parmesan separately like a soupe de poissons.