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

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

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.

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Zuppa di Pesce

Ingredients

Method

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