Fisherman's soup
Instructions
Clean all the fish.
Peel the onion and steccatela with the clove.
Clean a carrot and cut it into rings, a stick of celery chopped and put in a pot with fish scraps, bouquet garni, salt, pepper and about two and a half liters of water.
Cover and cook over low heat for half an hour.
Meanwhile, boil the potatoes in salted cold water.
When the water comes to a boil add the other vegetables and cook for 20 minutes.
Drain and cut into slices.
Scrape and clean the mussels.
Let them open over high heat in a pan.
Put the pieces of fish in a pan, wet your hair with the court-bouillon filtered to the strainer, bring to the boil and simmer over medium heat for about half an hour.
Place the fish in the middle of the warm serving dish and distribute the mussels and vegetables on the other.
Serve the soup with a vinaigrette of olive oil, vinegar, salt, pepper.
Accompanying wines: Tocai Italico Lison-Pramaggiore "classic" White DOC Bolgheri DOC, Trebbiano d'Abruzzo DOC.
