Adriatic fish soup
Instructions
Clean and prepare the fish whole, leaving smaller fish and splitting into three or four larger ones.
Fry the chopped onion in the oil, add the chopped tomatoes and vinegar with equal water.
Add salt, put a pinch of pepper and the cloves of garlic and simmer.
Chop a bunch of parsley and put it in the pot of sauce.
Then add the fish to the meat firmer, and after 10 minutes, the most tender.
Then cover it with warm water and turn up the heat, continue cooking in the pot and the ever-living flame, stirring occasionally as long as the time indicated for cooking.
II must be enough liquid soup.
If you want to be accompanied with slices of toasted bread.
In classic stew of the Adriatic coast should never miss cuttlefish, turbot, redfish, palombo, capone, small soles and cannocchie.
The vinegar should be very good, white or red wine.
Ingredients and dosing for 4 persons
- 1000 g of soup fish
- 1 glass of olive oil
- 1 onion
- 5 ripe tomatoes
- 2 cloves of garlic
- 1/2 cup of wine vinegar
- Parsley
- Salt
- Pepper