Fish soup is the iconic dish of Italian maritime tradition, born as a humble meal. Every port has its version, like brodetto alla fanese, cacciucco, but the principle remains the same: enhance the catch of the day with slow and respectful cooking that highlights the natural sweetness of the fish and shellfish.
It is a convivial dish, perfect to serve in colder seasons, accompanied by toasted bread or garlic croutons.
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- Difficulty: Medium
- Cost: Expensive
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cuttlefish
- 2 squid
- 4 jumbo shrimp
- 12 langoustines
- 1 monkfish
- 8 shrimp (red)
- 1 scorpionfish
- 2.2 lbs mussels
- 1 carrot
- 1 stalk celery
- 1 onion
- 1 clove garlic
- 3.4 fl oz white wine
- 14 oz peeled tomatoes
- 6 tbsps extra virgin olive oil
- 1 bunch parsley
Tools
- 1 Pot
- 1 Knife
- 1 Pan
- 1 Bowl
- 1 Strainer
Steps
Remove the heads from the shrimp, jumbo shrimp, and langoustines, excluding the red shrimp. Remove the eyes and set aside. Remove the black vein and rinse under running water. Let drain. Clean the squid, the calamari, and the cuttlefish, wash them well and cut them into strips about 0.4 inches thick, let drain. Fillet the scorpionfish and the tub gurnard.
In a large pot, add the fish heads and bones, along with the shrimp and langoustine heads. Add a drizzle of oil and toast over high heat.
Meanwhile, wash and cut the celery, carrot, and onion into large pieces. Add them to the stock and sauté, adding water to cover everything. Cook for 2 hours or until the liquid is reduced by half.
Clean the mussels and soak them in cold water with a handful of salt for 30 minutes. Drain and place them in a large pot. Cover with a lid and let them open. Remove from heat and let cool. Remove some shells and strain the liquid through a fine mesh strainer.
When the stock is ready, add the mussel cooking liquid and adjust the salt if necessary.
In a large pan, add the garlic clove, parsley stems, remaining oil, and heat. As soon as the garlic is golden, add the mollusks and after a few minutes deglaze with white wine. When the alcohol has evaporated, add the peeled tomatoes and 2 ladles of filtered fish stock. Cover with a lid and cook for 15 minutes. Remove the garlic clove and parsley stems. Add the fish fillets and 2 ladles of stock. Cook for 10 minutes without stirring but gently shaking the pan occasionally. Finally, add the shellfish, another two ladles of stock, and the mussels. Cover and cook for 5 minutes.
Meanwhile, chop the parsley and toast the bread. Remove from heat and plate, garnishing with parsley and a drizzle of raw oil. Serve immediately accompanied by the toasted bread.
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Tips
The cooking must be gradual, adding the various types of fish according to the necessary times.
White: eliminate the tomato and increase the fish stock for a more delicate version.
White: eliminate the tomato and increase the fish stock for a more delicate version.
White: eliminate the tomato and increase the fish stock for a more delicate version.
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