Sopa di Pesce Spina all’Ebraica

Venetian Fish Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Despite the name, this is more of a fish ragout than a soup. In keeping with kosher laws, it is to be made only with fish with scales, and the fish should be on the bone—con spina. This Jewish-style zuppa di pesce from the Veneto resembles the famed cacciucco alla livornese, but here chopped tomatoes replace the tomato paste. In an interesting North African—inspired Livornese touch, Mira Sacerdoti suggests adding a bit of ginger to the battuto of