Zuppa di Pesce

Name: Zuppa di Pesce (Simple Fish Soup)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 thick slices of country bread, toasted; 500 ml good French soupe de poissons (available in most supermarkets or delicatessens); 1 squid, about 300g, cleaned and cut into rings; 1 monkfish, about 300g, cut into medium cubes; 1 kg mussels, cleaned; 2-3 tbsp chunky passata; 1 small onion, finely chopped; 6 tbsp olive oil

Simple Fish Soup

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Fish soups are very regional, being made differently, often from village to village, all along the coastline of Italy. In the Marche region they are often called brodetto (little broth), in Tuscany cacciucco. The classic Venetian version incorporates various molluscs from the lagoon.”

Ingredients

6 tbsp olive oil
1 small onion, finely chopped
2-3 tbsp

Europe
Italy
Marche
Fish course
Pescatarian
Mediterranean
Soup
Tuscany

Method

First of all, heat the olive oil in a large saucepan and fry the onion until softened, about 6-7 minutes. Add the passata, and in this cook the mussels, monkfish and squid rings, for about 10 minutes. Discard any mussels that haven’t opened.

Stir in your fish soup and heat through gently for about 5 minutes. Placing a slice of toasted bread at the base of each, pour the soup into bowls