Fish Soup (Zuppa di Pesce)
Instructions
Clean the mussels without opening, but carefully scraping the shells; also clean all the fish, and cut into pieces if bigger ones (not redfish that seminerebbe too many thorns).
Heat in a pan with high edges 8 tablespoons of olive oil, chopped garlic (or the whole cloves, crushed, then ride) and anchovy fillets, washed under running water for dissalarli, cut into small pieces so that they soon crumble when.
At this point you put in tomatoes, broken into small pieces with your hands, wait a few minutes for the whole tie, put in fish and parsley and mussels.
Continued cooking by adding some splash of white wine, then water, to cover.
It only remains to cover and finish cooking, seasoning with salt and pepper.
It's a soup of tasty and easier to prepare, if it suits you, in advance.
Ingredients and dosing for 4 persons
- 750 g of mussels
- 750 g of other seafood and fish
- Pepper
- 400 g of ripe tomatoes
- 3 anchovy fillets salted
- 3 cloves of garlic
- 1 glass dry white wine
- Parsley
- 80 g of olive oil extra virgin
- Salt