Name: Zuppa di Pesce Passato (Puree of Fish and Potato Soup)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 celery stalks, finely diced; 2 onions, finely diced; 4 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish; Grilled bread or broken pieces of matzoh; ⅛ to ¼ teaspoon saffron threads (optional); Salt and freshly ground black pepper to taste; 2 pounds assorted mild white fish fillets; 1 carrot, peeled and finely diced; 1 large potato, peeled and cut into large dice; 3 tablespoons olive oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

This rich puree of fish and fish stock thickened with potato is often flavored with a pinch of saffron. Although the recipe is adapted from one that appears in La cucina nella tradizione ebraica, it resembles the Provençal soupe de poisson, minus the rouille.