Name: Zuppa di pesce e lattuga alla romana (Fish and romaine lettuce soup)
Yield: Makes 6 servings
Cuisine: Italy
Ingredients: 4 oil-packed anchovy fillets; 3¼ pounds (1.5 kg) soup fish (red mullet, squid, cuttlefish, scorpion fish, gurnard, conger eel, sole, or others); leaves from 1 sprig thyme; 6 cups (1.5 liters) fish broth; pepper; 6 slices casereccio bread, toasted; 2 cups (500 ml) lightly fruity extra-virgin olive oil; 2 cups (500 ml) dry white table wine, preferably from the Castelli Romani; 1 pound (450 g) mussels; salt; leaves from 1 small bunch flat-leaf parsley; 2 hearts romaine lettuce; 1 bay leaf; 1 small leek; 2 garlic cloves

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

3¼ pounds (1.5 kg) soup fish (red mullet, squid, cuttlefish, scorpion fish, gurnard, conger eel

Method

Separate the firmer-fleshed cuttlefish and squid from the soft-fleshed fish (red mullet, scorpion fish, gurnard, conger eel, sole). Clean the cuttlefish and squid and cut into rings about ¾ inch (2 cm) wid

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of