Zuppa di Pesce Passato

Puree of Fish and Potato Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

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.