The fish soup is the perfect recipe when you want to bring the scent and taste of the sea to the table.
A tasty recipe to accompany with toasted bread croutons to dip into that flavorful sauce 😛
The fish soup is one of those recipes that varies according to personal preferences and that we can customize based on the fish used. For example, I did not add mussels and clams because I don’t like them.
In my recipe I used the ready-made mix for soups that I bought frozen. I know that with fresh fish it’s a different story, but to save time — since I often have little of it — I chose the fish already prepared.
The mix is made up of baby cuttlefish, baby octopus, calamari, squid, shrimp, pieces of cod; I added a slice of swordfish cut into cubes.
If you want to use fresh fish as usual, you can choose according to seasonality and availability of the different types of fish.
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 lb 5 oz mixed frozen seafood
- 5 oz swordfish
- 2 cups (about 10.6 oz) cherry tomatoes
- 1 clove garlic
- 1 glass (about 4 fl oz / 120 ml) white wine
- to taste salt
- to taste extra virgin olive oil
- to taste parsley
- to taste white pepper
Steps
Wash the cherry tomatoes and cut them into quarters.
If you are using the frozen mixed seafood for soup, allow it to thaw and rinse the seafood under running water.
Take a pan, place it on the stovetop, add some extra virgin olive oil and one garlic clove, heat. Add the cherry tomatoes and cook for a few minutes.
Add the seafood and season with salt and white pepper.
Add the finely chopped parsley and one glass of white wine (about 4 fl oz / 120 ml), let it evaporate.
To continue cooking, add a generous glass of warm water (about 8 fl oz / 240 ml) and let simmer over low heat for 20 minutes.
Serve the fish soup with freshly toasted bread.
The fish soup can be prepared in many different ways and this is mine — I hope you like it!
