Mixed Fish Soup
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calories: medium
category: first course
cost: high
difficulty: medium
preparation time: 60
Ingredients
Angler fish 800 gr.
Shrimps 300 gr.
Calamari 300 gr.
Smooth Dogfish 200 gr.
Capon and Squill 300 gr.
Mussels 400 gr.
Clams 300 gr.
Garlic 2 cloves
Onion half an onion
Fresh chilli to taste
Parsley a bunch
Tomatoes 2 tablespoons
Salt a pinch
Extra-virgin olive oil 2 tablespoons
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Shrimps 300 gr.
Calamari 300 gr.
Smooth Dogfish 200 gr.
Capon and Squill 300 gr.
Mussels 400 gr.
Clams 300 gr.
Garlic 2 cloves
Onion half an onion
Fresh chilli to taste
Parsley a bunch
Tomatoes 2 tablespoons
Salt a pinch
Extra-virgin olive oil 2 tablespoons
See our
Wine Tips
for your meals
Preparation Let's start by cleaning and preparing the fish with the bones. Remove all the skin of the angler fish off. Open the stomach, remove the insides and cut off the tail. Wash well.
Take a pot for boiling fish and fill it with cold water. Put in it the angler fish and the fillets of dog-fish. Prepare the capon and the Squill, open their stomachs and remove their insides. Wash and add to the pot. Then add the shrimps and mantis-shrimps. Bring them to the boil and let them cook for 10 to 15 minutes.
In the meantime, prepare the calamari. Remove the eyes , cut them in half and take out the black liquid, the cartilage and the remaining dark skin. Wash them under the tap.
At this stage, the fish in the pot will be cooked, so you can switch off the fire. Using a pan and on full heat, scald the mussels and clams open with the lid on. As soon as they are ready, you can remove the shells.
Sauté in the oil, 2 cloves of garlic, a diced onion and the fresh chilli. Add the calamari cut into small pieces and mix. Add two tablespoons of tomatoes and a pinch of salt. Put the lid on and let it simmer.
Take the fish to be boned out of the fish-pot and bone it. Filter the remaining broth in which you will cook the fish soup.
Filter the mussel and clam sauce and add it to the tomato sauce. Shell the shrimps. Remove both the garlic and the chilli from the pan and pour the sauce into the fish pot where there is all the boned fish. Let it cook for a minute and serve it together with croutons. The Chef's tips If you prefer, you can add anchovy paste. Drink a dry white wine such as Frascati with this dish. Curiosity The most interesting feature in this recipe is that all the fish is completely boned.
Take a pot for boiling fish and fill it with cold water. Put in it the angler fish and the fillets of dog-fish. Prepare the capon and the Squill, open their stomachs and remove their insides. Wash and add to the pot. Then add the shrimps and mantis-shrimps. Bring them to the boil and let them cook for 10 to 15 minutes.
In the meantime, prepare the calamari. Remove the eyes , cut them in half and take out the black liquid, the cartilage and the remaining dark skin. Wash them under the tap.
At this stage, the fish in the pot will be cooked, so you can switch off the fire. Using a pan and on full heat, scald the mussels and clams open with the lid on. As soon as they are ready, you can remove the shells.
Sauté in the oil, 2 cloves of garlic, a diced onion and the fresh chilli. Add the calamari cut into small pieces and mix. Add two tablespoons of tomatoes and a pinch of salt. Put the lid on and let it simmer.
Take the fish to be boned out of the fish-pot and bone it. Filter the remaining broth in which you will cook the fish soup.
Filter the mussel and clam sauce and add it to the tomato sauce. Shell the shrimps. Remove both the garlic and the chilli from the pan and pour the sauce into the fish pot where there is all the boned fish. Let it cook for a minute and serve it together with croutons.
