This is the easiest recipe for making a truly Italian-tasting velvety smooth fish soup. You can add whole cooked mussels or prawns if you wish, although the basic recipe as it appears here calls only for whole fish. The bread soaks up all the flavours and juices of the fish and is eaten at the end, once all the soup has been enjoyed. A lot of the flavour comes from the crushed bones of the fish, but you could bone the fish before using, if you prefer.
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