Fish Soup
Theory of Food BLOG 2#
Mixed rock fish
Fennel
Tomato concentrate
Onion
White wine
Dry bread
Thyme
Garlic
Fennel seeds,beards
Vegetable stock(granular broth)
Extra vergin olive oil
Time : 1 h 40 min Difficulty : Medium
Slice the onion and brown it in a pan with a little oil. After 3 'add the fennel and its beards, both sliced, a few leaves of thyme, half a clove of garlic, fennel seeds and a teaspoon of granular broth. Add half a glass of white wine and then add the fish fillets (keep 3-4 small ones per person), the tomato paste and 600-700 g of water. Bring to a boil and cook for about 1 hour on medium heat: the soup will be ready when the volume of liquid is equal to the solid part. Allow to cool, blend and add salt if necessary. Sauté the fish fillets in a pan with a little oil, making them brown well. Cut 2 slices of bread into chunks and brown them in a thin layer of oil. Heat the soup and serve it immediately with browned fillets and toasted bread.
Here is another recent version of my fish soup. It`s delicious.Try it!!!
*This is one of my favorite soups because it reminds me a lot of my childhood and the city where I am born, because it is a soup that tastes of that wonderful land and have the taste of the sea .The history of this soup is very old. At the beginning it was made by the fishermen with the left over then over the years it was changed, but the taste remained the same: intense. This recipe is my favorite and my husband's too . He think it's one of the things that I cook better. I think it's the passion and love that I put in when I cook this soup.
I have never had any difficulty making this dish, with this base you can make different versions. One day if I open my own restaurant, surely this soup will be on the Sunday menu as per tradition.
References:
Recipe, images.
https://www.lacucinaitaliana.it/ricetta/piatti-unici/zuppa-di-pesce-di-scoglio/
https://ricette.giallozafferano.it/Zuppa-di-pesce.html
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