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Italian: "Zuppa di Pesce" Fish Soup




Source of Recipe


911 Chef Eric


List of Ingredients




Fish stock:
1 lb fish bones
1/2 medium onion, peeled and diced
1/2 celery stalk, washed, peeled and diced
1/2 carrot, peeled and diced
1/2 small fennel bulb, trimmed and thinly diced
3 garlic cloves, peeled and sliced
Parsley sprigs
2 tablespoons olive oil
1 cup white wine
Few sprigs thyme
2 bay leaves
6 cups cold water
Garnish:
1 tablespoon olive oil
1/2 medium onion, peeled and diced
1/2 celery stalk, washed, peeled and diced
1/2 carrot, peeled and diced
1/2 small fennel bulb, trimmed and thinly diced
2 cups diced caned tomatoes
Salt and freshly ground pepper
Pinch of cayenne pepper
1 /2 cup roughly chopped parsley
1/2 lb cod filet skinless, boneless and diced
4 baby squids, cleaned
4 large scallops, cleaned
8 prawns, peeled and deveined
8 mussels, washed and cleaned
8 clams, washed


Recipe



To make the fish stock, rinse the fish bones in cold water, removing any blood or innards. Prepare and cut into small diced all vegetables, onion, celery, carrot and fennel bulb. Mixed and divide in two equal parts. In one of the bowl, add sliced garlic and parsley sprigs, then sweat on medium heat in 2 tablespoons of olive oil in a large saucepan. Strain fish bones and add to the pot, stir in for 5 minutes. Peel and devein the prawns and add to the pot. Add wine, thyme, and bay leaves, water and squids trimmings if nay. Simmer gently for 20 minutes and stain through a fine colander.

Lie the squid out flat, skin side up, and score a criss-cross pattern into the flesh, being careful not to cut all the way through. Make sure the cod does not have any bones, cut the fish in strips, then diced. Reserve all seafood in refrigerator.

Wash the first pan and heat the oil and cook the remaining vegetables over medium heat for 3 to 4 minutes or until soft but not browned. Add diced tomatoes, salt, pepper and pinch of cayenne pepper. Add strain fish stock and bring to a boil, reduce the heat and simmer for 20 minutes.

Add chopped parsley, diced cod, squid, and simmer for 1 minute. Add the scallops, prawns, mussels, clams and simmer for another 2 minutes. Taste and rectify the seasoning if necessary.

Warm up the serving bowls. Ladle the soup and serve immediately.