Seafood and Fish Soup
calories: medium
category: soup
cost: high
difficulty: medium
preparation time: 90
Ingredients
Assorted fish 1,500 gr.
Fish broth 1 glass
Extra-virgin olive oil 10 spoonfuls
Onions 1
Saffron a pinch
Parsley a sprig
Flour 150 gr.
Dry white wine ½
Water ½
Salt to taste
Pepper to taste
Bread 12 slices
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Fish broth 1 glass
Extra-virgin olive oil 10 spoonfuls
Onions 1
Saffron a pinch
Parsley a sprig
Flour 150 gr.
Dry white wine ½
Water ½
Salt to taste
Pepper to taste
Bread 12 slices
See our
Wine Tips
for your meals
Preparation Slice an onion finely and sauté it in the oil. Remove the ink sacs, eyes and mouth from the cuttlefish and add them to the pot. Let them all acquire flavour on a low heat and after a few minutes cover them with hot water or fish broth. Then end up by adding the saffron, parsley and salt and pepper to taste. Put the lid o n the pot continue until they are almost cooked.
Take a wide pot and arrange the mantis shrimps, the cuttlefish with some of their sauce, then the dogfish., angler fish, bady cod, mullet, grey mullet and the soles all lightly covered with flour. Cover them all with the remaining cuttlefish sauce and half a glass of hot water and wine.
If necessary, add more salt and pepper and cook on a high heat for twenty minutes. Do not stir but to prevent the soup from sticking, shake the pot.
Put some slices of toast on a serving dish and place the fish removed from the soup on them. Then pour some broth over them with the sauce and serve with other slices of toast.
This dish should be served with Verdicchio di Matelico, an 11.5 - 12° dry white wine to be served at a temperature of 8°C. The Chef's tips You should such varieties of fish as dogfish, grey mullet, cuttlefish, baby cod, mullet, soles, angler fish and mantis shrimps. We recommend you should drink the Cinque Terre wine with your dish. Curiosity Brodetto is the name given to fish soups which a number of Italian regions make. The difference lies in the type of fish used. They also differ if tomatoes are being added otherwise in bianco flavoured with white wine.
Take a wide pot and arrange the mantis shrimps, the cuttlefish with some of their sauce, then the dogfish., angler fish, bady cod, mullet, grey mullet and the soles all lightly covered with flour. Cover them all with the remaining cuttlefish sauce and half a glass of hot water and wine.
If necessary, add more salt and pepper and cook on a high heat for twenty minutes. Do not stir but to prevent the soup from sticking, shake the pot.
Put some slices of toast on a serving dish and place the fish removed from the soup on them. Then pour some broth over them with the sauce and serve with other slices of toast.
This dish should be served with Verdicchio di Matelico, an 11.5 - 12° dry white wine to be served at a temperature of 8°C.
