Zuppa di Pesce

Name: Zuppa di Pesce
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: 3 pounds mixed fish (sole, mullet, mackerel, whiting), cleaned; 1 small eel, cut in pieces; 3 pounds mixed fish (sole, mullet, mackerel, whiting), cleaned; 3 pounds mixed fish (sole, mullet, mackerel, whiting), cleaned; ¼ pint dry white wine; 1 tablespoon wine vinegar; 2 small squid, cut in pieces (optional); boiling water; salt and freshly-ground black pepper; salt and freshly-ground black pepper; 1 large onion, thinly sliced; 1 clove garlic, chopped; 2 tablespoons tomato concentrate diluted in ¼ pint water; 3 pounds mixed fish (sole, mullet, mackerel, whiting), cleaned; 4 tablespoons chopped parsley; 2 tablespoons butter; 6 tablespoons olive oil; 2 tablespoons tomato concentrate diluted in ¼ pint water; 2 pounds tomatoes, peeled and diced

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 large onion, thinly sliced
6 tablespoons olive oil
2 tablespoons

Europe
Italy
Pescatarian
Soup
Gluten-free
Mediterranean

Method

Sauté onion in oil and butter until soft, then add tomatoes, diluted tomato concentrate, garlic and parsley. Simmer uncovered for 15 to 20 minutes, then add fish, enough boiling water to cover, and let it come to the boil. Add the white wine and wine vinegar and cook over a low flame for 15 minutes. Season to taste.