Angler Fish Soup
calories: medium
category: soup
cost: medium
difficulty: medium
preparation time: 100
Preparation Clean the fish. Peel the carrot and onion, string the celery and cut them in half. Put one and a half litres of water into a pot and salt it. Put in the angler fish to be cooked for 15 to 20 minutes, calculating the time after the water has started boiling.
Drain the angler fish but keep the broth to be filtered later. Cut the fish into large pieces. Dice the remaining raw vegetables and brown them in a pot together with the extra virgin olive oil. Add the tomato puree and let it simmer for 5 to 6 minutes. Then add the filtered fish broth and add the salt and pepper.
Let it cook for a further 15 minutes from the time it has started boiling. Only add the fish pieces 5 minutes before the end. Serve the soup while it is hot together with slices of bread you have toasted beforehand. The Chef's tips We recommend you drink a dry white wine such as Erbaluce di Caluso with your angler fish. Curiosity In Sicily and the Venetian province, this recipe is called the ‘sea devil’. The taste of the angler fish is similar to lobster or crayfish.
Drain the angler fish but keep the broth to be filtered later. Cut the fish into large pieces. Dice the remaining raw vegetables and brown them in a pot together with the extra virgin olive oil. Add the tomato puree and let it simmer for 5 to 6 minutes. Then add the filtered fish broth and add the salt and pepper.
Let it cook for a further 15 minutes from the time it has started boiling. Only add the fish pieces 5 minutes before the end. Serve the soup while it is hot together with slices of bread you have toasted beforehand.
