Fish Soup at RitaAmordicucina’s home.
Did you know that this delicious dish was actually born as a recycling recipe?
Yes, indeed, the first to create it were the fishermen’s wives, who, with leftovers from the catch, mixed and a bit battered by the nets, prepared this soup, which takes various names depending on the region of origin:
The Pancotto from Viareggio, Buridda, or the Brodetto from Porto Recanati, U brudettu from Sicily, etc
There is no precise rule about the type of catch, precisely because it was made with leftovers, but one thing is certain, you need at least 4 to 6 or more different types among fish, crustaceans, and mollusks.
You can buy fresh fish to clean, which would be better, or even frozen together or separately, already cleaned.
There are also various possibilities for the accompaniment, croutons, toasted bread, pasta, and, as in my area in Sicily with couscous.
Also Bimby version.
Consider for yourself:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Slow Fire
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 359.32 (Kcal)
- Carbohydrates 12.17 (g) of which sugars 2.08 (g)
- Proteins 43.10 (g)
- Fat 15.55 (g) of which saturated 2.57 (g)of which unsaturated 1.53 (g)
- Fibers 1.56 (g)
- Sodium 1,057.19 (mg)
Indicative values for a portion of 300 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
Let’s go shopping
- 7 oz oz squid (or calamari)
- 7 oz oz small cuttlefish
- 4 prawns
- 8 large shrimp
- 10 oz oz scorpionfish (or other filleted fish)
- 9 oz oz mussels
- 9 oz oz clams
- 14 oz oz tomato puree (chunks)
- 2/3 cup cup white wine (chilled)
- 2 cloves garlic (large)
- 1 bunch chopped parsley
- 3.5 tbsps tbsps extra virgin olive oil
- to taste salt
- to taste pepper
Fish Soup
Tools
here’s what you need to prepare
- Cutting Board
- Knife
- Pan – non-stick (large)
Preparation: Fish Soup at RitaAmordicucina’s Home
Preliminaries
To prepare the mixed fish soup, the first thing to do is clean the fish, or use already cleaned fish.
Remove the entrails and scales, and if you are skilled enough, you can also fillet it.
As for the shrimp and prawns, besides washing them, you need to remove the intestinal thread.
For the sauce, I prefer to use chunky pulp.
Peel the garlic cloves, and chop the parsley.
In a pan, open the mussels and clams, adding only 1 glass of water. Cover, increase the heat, and stir occasionally.
When the shells have opened, turn off the heat, drain, collecting their juice in a bowl, which you will then strain.
Set both aside. Do not peel the mussels and clams.
.
Dilute the seafood cooking liquid with water to bring it to about 20 oz.
Heat 1.5 oz of extra virgin olive oil in a large and quite capacious pot, add the chopped garlic, and sauté until it becomes slightly golden.
Add the squid and cuttlefish, splash with the chilled white wine, and let it evaporate.
Add the tomato pulp, pour in the mollusk cooking liquid, and cook for 20 minutes, add the scorpionfish and after 5-6 minutes, add the prawns and shrimp. Cover and cook for another 4 minutes.
Finally, add the previously opened mussels and clams.
Stir gently and turn off the heat.
Before serving, sprinkle with chopped parsley and a grind of black pepper to taste.
Serve with croutons.
Here is the Fish Soup at RitaAmordicucina’s Home
In the mixing bowl, put the garlic, and chop: 3 sec./speed 7. Gather at the bottom with the spatula.
Add 3.5 tbsps of extra virgin olive oil and sauté: 3 min./250°F/speed 1.
Add the crustaceans and sauté: 2 min./Varoma/reverse/speed spoon. Remove the crustaceans from the mixing bowl and distribute them on the Varoma tray, keeping the cooking liquid in the mixing bowl.
Add calamari or squid and cuttlefish to the mixing bowl, and cook: 4 min./Varoma/reverse/speed 1. Remove the mollusks from the mixing bowl, keeping the cooking liquid inside, and place them on the Varoma tray along with the crustaceans.
Add the tomato puree and white wine to the mixing bowl, cook without the measuring cup: 8 min./Varoma/speed 1. Meanwhile, place the mussels and clams in the Varoma container, position the tray and close with the lid.
Distribute the fish fillets in the basket (place firmer ones underneath), season them with 2 tsps of extra virgin olive oil and 1 teaspoon of salt. Add 3.5 oz of water and the black pepper to the mixing bowl, position the basket and the Varoma, cook: 20 min./Varoma/speed 1.
Carefully remove the Varoma and transfer its contents to a soup tureen. Remove the basket with the help of the spatula and add the fish to the soup tureen.
Pour the broth into the soup tureen, if necessary, adjust the salt and serve the Fish Soup at RitaAmordicucina’s Home, accompanied by croutons.
storage and tips
Fish Soup at RitaAmordicucina’s home, can be stored for 2 days in the fridge and for 2 months in the freezer only if the catch was fresh; if, on the contrary, it was frozen, it cannot be refrozen.
With the sauce, you can dress pasta, risotto, or couscous
