The red scorpionfish soup, also known as onion, is a unique fish dish that is really good and simple to make.
The scorpionfish is a type of fish that provides a high intake of minerals and contains omega 3 fatty acids, which are well known for their ability to fight triglycerides and cholesterol, thus being very useful for the heart and blood vessels.
When purchasing it, you have to be careful about the poisonous spines located on its back and belly.
The sting of this fish is very painful, and the toxins it releases tend to inactivate progressively after the fish dies until they disappear completely.
However, unless you catch it yourself, this shouldn’t be a problem as your trusted fishmonger will certainly provide it well cleaned.
The scorpionfish has white meat, very delicate and easy to cook.
This fish is often used for pot or oven cooking and is definitely suitable for being cooked in broth or soup.
The soup recipe presented below is truly a comfort food, enriched in flavor by the presence of shrimp, which give their characteristic taste.
Accompanying it with rustic bread croutons, you can really enjoy it to its fullest potential.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 755.65 (Kcal)
- Carbohydrates 22.44 (g) of which sugars 14.59 (g)
- Proteins 111.52 (g)
- Fat 26.56 (g) of which saturated 3.44 (g)of which unsaturated 0.35 (g)
- Fibers 4.55 (g)
- Sodium 214.05 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs scorpionfish (red)
- 3 onions (fresh or half dried golden onion)
- 5.3 oz shrimp
- 14.1 oz tomatoes
- 2 tbsps tomato sauce
- to taste extra virgin olive oil
- 1 carrot
- 1 stalk celery
- Half onion (dried)
- to taste shrimp (heads)
- 27 fl oz water
Tools
- 1 Cutting Board
- 1 Knife for vegetables
- 1 Strainer
- 1 Baking Dish oval for fish with lid
Steps
To prepare the red scorpionfish soup, start by cleaning the celery, carrot, and onion.
Wash and clean the shrimp by removing the heads (keeping them aside) and taking out their vein.
Place the vegetables in a pot along with the water as per the recipe.
Add the shrimp heads and bring to the stove. Once boiling, lower the heat and let it simmer for at least half an hour.
Then remove the broth from the heat and strain it, pressing the shrimp heads well against the strainer.
Clean the tomatoes by removing the skin and seeds and cutting them into pieces.
In a large pan, preferably an oval casserole for fish or roasts, sauté the fresh onion in extra virgin olive oil over moderate heat.
In this phase, for a lighter final result, I always use a reduced amount of oil, to add more halfway through cooking if needed.
When the onion has wilted, add the tomatoes, a few spoonfuls of tomato sauce, and a piece of chili pepper. Stir.
After a few minutes, add the strained broth.
Bring to a boil and salt.
Add the fish, placing it as best as possible if, like me, you don’t have a special casserole.
Cook for about 15 minutes, covering with a lid and frequently basting the entire surface of the fish with the broth.
If possible, gently turn the fish during cooking.
The red scorpionfish soup is now ready.
Serve hot with a drizzle of raw oil and toasted bread.
Storage
It is advisable to consume just prepared.
It is advisable to consume just prepared.
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