Fish soup-stew (Zuppa di pesce)

Season 2 601 Last Update: Oct 22, 2019 Created: Oct 22, 2019
Fish soup-stew (Zuppa di pesce)
  • Serves: -
  • Prepare Time: 10min
  • Cooking Time: 25min
  • Calories: -
  • Difficulty: Easy
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The Italian equivalent of the French bouillabaisse has an infinity of variations and is known by different names depending on the region, town or village in Italy you visit. It's something of an Italian Christmas Eve tradition to feast on this fish stew. And it's done in 30 minutes!

Ingredients

Directions

  1. If your fishmonger hasn’t already done so, clean and prepare your chosen fish and shellfish. Cut fish fillets into large chunks and seafood into manageable pieces.
  2. Put the oil, onion and garlic into a large pan and fry briefly.
  3. Add the tomatoes, wine, chilli, parsley and fennel seeds and season with salt and pepper. Cook for 15 minutes.
  4. Start to add large pieces of fish to the sauce first and those that will take the longest to cook such as monkfish, then add the more tender fish such as red mullet or sole and the shellfish, ending up with the mussels if using. Cook for five or so minutes, or until the fish is cooked and the mussels have opened. (Discard any mussels that haven't opened.)
  5. Rub the bread with garlic, drizzle with olive oil, and put each slice in the bottom of a deep soup bowl. Pour over the soup and serve.

Fish soup-stew (Zuppa di pesce)



  • Serves: -
  • Prepare Time: 10min
  • Cooking Time: 25min
  • Calories: -
  • Difficulty: Easy

The Italian equivalent of the French bouillabaisse has an infinity of variations and is known by different names depending on the region, town or village in Italy you visit. It's something of an Italian Christmas Eve tradition to feast on this fish stew. And it's done in 30 minutes!

Ingredients

Directions

  1. If your fishmonger hasn’t already done so, clean and prepare your chosen fish and shellfish. Cut fish fillets into large chunks and seafood into manageable pieces.
  2. Put the oil, onion and garlic into a large pan and fry briefly.
  3. Add the tomatoes, wine, chilli, parsley and fennel seeds and season with salt and pepper. Cook for 15 minutes.
  4. Start to add large pieces of fish to the sauce first and those that will take the longest to cook such as monkfish, then add the more tender fish such as red mullet or sole and the shellfish, ending up with the mussels if using. Cook for five or so minutes, or until the fish is cooked and the mussels have opened. (Discard any mussels that haven't opened.)
  5. Rub the bread with garlic, drizzle with olive oil, and put each slice in the bottom of a deep soup bowl. Pour over the soup and serve.

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