The quick fish soup with tomato sauce, mixed fish, and tomato is prepared in just 15 minutes on the stove. Grandma Benedetta often prepares it when she finds fresh mixed fish already prepared at the fishmonger, or alternatively, she uses frozen fish. Served with toasted bread, this soup always pleases the whole family.
SEASONALITY of fish
FISH RECIPES
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 136.15 (Kcal)
- Carbohydrates 10.95 (g) of which sugars 0.02 (g)
- Proteins 19.62 (g)
- Fat 2.24 (g) of which saturated 0.10 (g)of which unsaturated 0.27 (g)
- Fibers 1.79 (g)
- Sodium 118.08 (mg)
Indicative values for a portion of 225 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
Quick Fish Soup
- 1.1 lbs mixed fish (fresh or frozen)
- 2 cups tomato passata (or peeled tomatoes)
- to taste chili pepper
- 1 clove garlic
- to taste salt (optional – I don't use it with fish)
- to taste extra virgin olive oil
- to taste parsley (or basil, wild garlic leaves)
Fish (those highlighted in bold are more sustainable): anchovy, seabass, squid, mullet, grouper, dentex, gurnard (capone), goby, conger eel, hake, meagre, gilthead bream, pagellus, barracuda, dogfish, John Dory, swordfish, octopus, monkfish, greater amberjack, turbot, salmon, wild salmon, sardine, sea bream, scorpionfish, baby cuttlefish, mackerel, sole, seabass, horse mackerel, weeverfish, tuna, red mullet, clam.
Tools
- Pan
- Ladle
Quick Fish Soup
You can buy a fresh fish mix from your trusted fishmonger, choosing varieties with similar cooking times, or opt for a bag of frozen fish soup as an alternative.
In a pan, preferably stainless steel, pour the mixed fish.
Then add the tomato sauce, garlic, and chili pepper.
Cook until the desired level of doneness, stirring as needed. Depending on the type of fish, cooking will be shorter or longer.
If necessary, thin with broth or thicken the sauce.
Pour into a bowl and, if desired, serve with a drizzle of extra virgin olive oil, parsley, and toasted bread (or croutons).
The soup can be enriched with aromatics (onion, carrot, garlic, celery, bay leaf) and a little wine (white or red).
Dissolve a little flour or starch in a ladle of cold broth, mixing well, then pour it into the hot soup in a thin stream, continuing to stir.
Cold (or room temperature) broth is used to dissolve the flour, because if the starch is added directly to the hot liquid, it tends to gelatinize quickly, creating lumps that are difficult to remove.
Fish soup is generally eaten with a spoon, to enjoy the flavorful broth, and with bread (toasted), which is also used for “scarpetta”. A drizzle of olive oil and a sprinkle of black pepper can be added just before serving for an extra touch.
STORING the quick fish soup
To store the fish soup, let it cool to room temperature and place it in an airtight container. Store in the refrigerator for up to 2 days.
Or freeze it, avoiding keeping it too long to prevent compromising the fish’s texture.
FAQ (Questions and Answers)
What is the ideal fish for quick fish soup?
For a quick soup, you can use fish like scorpionfish, gurnard, hake, cuttlefish, and shrimp. These fish release a lot of flavor and are easy to find.
Can I use frozen fish?
Frozen fish is perfect for a quick soup. Follow the preparation instructions on the packaging.
How long should the fish soup boil?
Generally, it takes 15 to 40 minutes to prepare, but it depends on the type and quantity of fish.
For even cooking, it’s important to add the more substantial fish first and then those with shorter cooking times.What is the difference between cacciucco and fish soup?
Fish soup is a general dish with fish and seafood in broth, without fixed ingredients, while cacciucco is a typical dish of the Tuscan coastal tradition, particularly of Livorno. It’s a dense and flavorful soup, made with a variety of firm-fleshed fish (like scorpionfish, red mullet, ray, and other rockfish), seafood, and tomato, all cooked in a rich and spiced broth. The dish is distinguished by the use of red wine and garlic, along with onion, chili pepper, and sometimes a bit of vinegar to balance the flavors. It’s served with slices of toasted bread, which are immersed in the broth to absorb all the flavor of the dish.
