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