Zuppa di Pesce

Name: Zuppa di Pesce (Fish Soup)
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 bunch parsley; 1 teaspoon salt; 1 dried bay leaf about 8 peppercorns; 1 dried bay leaf about 8 peppercorns; 2 garlic cloves, chopped; 1 small carrot, very thinly sliced slightly on the diagonal; 1 small white onion, finely chopped; 4 tablespoons olive oil, plus 2 extra; 1 large carrot, peeled & halved; 3–4 whole small fish, weighing a total of 800 g (1 lb 12 oz); 4–6 large prawns; 1 large garlic clove, peeled; 1 white onion, peeled; 1 celery stalk with leaves, halved; 1 celery stalk with leaves, halved; 2 tablespoons cognac or brandy; 1 garlic clove, peeled; 2 tablespoons cognac or brandy; 250 g (9 oz/1 cup) roughly puréed tinned or peeled fresh tomatoes; a pinch of dried peperoncino; 1 tablespoon chopped parsley, plus a little extra; 125 ml (4 fl oz/½ cup) white wine; fish fillets; a little flour; 4 slices country bread with crusts, roughly cut into 2–3 cm (1 inch) pieces; olive oil, for drizzling

Fish Soup

Preparation info

Serves
4

Difficulty
Easy

Appears in

Venezia

By Tessa Kiros

Published 2008

About

When making the broth for this soup, it’s worth seeking out cicale – a mantis shrimp popular in Venice that is known to make a lovely broth. However, if you can’t get cicale then use an extra couple of large prawns, leaving these ones whole to add their flavour to the broth. You can also freeze any leftover brodo & use later as the base for a lovely plain risotto.

Use small whole fish for the broth… I like to use different types for their flavour – scorfani (scorpion fish), gall

Ingredients

Europe
Italy
Pescatarian
Soup
Mediterranean

Ingredients

Method