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SOUP: Zuppa Di Pesce (Fish Soup)




Source of Recipe


"In Nonna's Kitchen", by Carol Field

* Exported from MasterCook *

Zuppa Di Pesce (Fish Soup)

Recipe By : Carol Field
Serving Size : 6 Preparation Time :0:00
Categories : Italian, Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FISH BROTH:
8 cups water
1 large onion -- quartered
1 large carrot -- roughly chopped
1/4 cup flat-leaf parsley -- chopped
3 garlic cloves
5 black peppercorns
1 bay leaf
2 pounds sea bass fillets -- in chunks
SOUP:
1/3 cup extra-virgin olive oil
3 garlic cloves, minced
3 tablespoons flat-leaf parsley -- minced
1 1/2 pounds vine-ripened tomatoes
OR
7 canned tomatoes -- seeded and roughly
-- chopped, plus about 1/3
-- cup of their liquid
8 ounces shrimp -- peeled and deveined
or
1 small red mullet -- filleted
TO ACCOMPANY SOUP:
6 slices country-style bread -- (up to 8)
extra-virgin olive oil -- for brushing

Pour the water into a soup kettle or large heavy stockpot. Add the onion, carrot, parsley, garlic, peppercorns, and bay leaf, bring to a boil, turn the heat down to simmer, and cook for 20 minutes. Strain the liquid and return it to the pot. Gently place the pieces of sea bass in the broth and simmer until the fish is tender when pierced by the point of a knife, about 10 to 20 minutes, depending on the thickness of your fillets. The fish should no longer be pink inside. Remove the fish with a slotted spoon and keep warm. Reserve the fish broth.

To make the soup: While the bass is cooking, warm the oil over medium-low heat in a large, heavy saute pan with the garlic, parsley, and tomatoes. Let the mixture simmer for about 5 to 7 minutes, then add the shrimp and cook until they turn pink about 3 minutes longer. To keep the sauce from becoming too thick, add a little warm water as it cooks. Add the cooked sea bass and gently stir into the shrimp mixture.

Preheat the broiler. Brush the slices of bread with olive oil and broil 4 to 6 inches from the heat source until light golden on both sides.

Set a piece of toasted bread at the bottom of each soup bowl. Add 2 to 3 cups of the reserved broth to the fish mixture. Then ladle some into each bowl. Serve the delicately tomato-accented fish soup immediately.


Cuisine:
"Italian"

Source:
"In Nonna's Kitchen"

S(Formatted for Master-Cook by):
"Judi Mae Phelps (judimae@earthlink.net)"

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