Fish soup, delicious and cheap

Fish soup, delicious and cheap - Sonia Peronaci

Рет қаралды 9,936

Күн бұрын

Today I prepared a tasty fish soup for you! Fragrant and tasty, I'm sure you can't wait to taste it.
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🍳 INGREDIENTS 🍳
For the soup
cuttlefish 600 g
Pink shrimp 300 g
mullet 500 g
whiting 850 g
gurnard 700 g
other soup fish 400 g
peeled tomatoes 500 g
garlic 2 cloves
dry white wine 100 g
chopped parsley 10 g
extra virgin olive oil to taste
Salt up to taste
Black pepper to taste
For the mussels
mussels 2 kg
Garlic 1 clove
Extra virgin olive oil to taste
For the comic
water 1 l
fish, scraps (bones, heads, fish trimmings) approx. 500 g
onions 70 g
dry white wine 50 ml
parsley 10 g
thyme 3 sprigs
garlic 1 clove
salt up to taste
black peppercorns 5 g
To accompany
slices of toasted bread 6
🍳 PREPARATION 🍳
00:00 - To make your soup, start by cleaning all the fish: remove the fins, scales, gut them, remove the head and tail and cut them into 2-3 slices depending on the length. Keep the scraps aside.
01:32 - Clean the prawns by removing the head and carapace and clean the mussels by removing the byssus and impurities on the shell. Remove the head from the cuttlefish, remove the eyes and cut the body into 1cm strips. Also in this case, keep the scraps aside.
01:59 - Peel the onion and cut it into quarters, clean the garlic cloves leaving them whole. In a saucepan, heat a drizzle of oil then add the garlic and onion and let them fry gently. Then add the fish scraps and let them brown for a couple of minutes, making sure that the fish does not stick to the bottom. Deglaze with the white wine, let the alcohol evaporate then cover with the water. Add the peppercorns, parsley and thyme then cover the pan and cook over a very low heat for at least a couple of hours so that it reduces by half. At the end, filter the comic with a strainer and keep it aside.
02:34 - In a pan, pour a little oil and add a clove of garlic, then add the mussels. Cover with a lid, light the stove and wait for the mussels to fully open, shaking the pan from time to time. Drain them through a sieve to collect the cooking water which you will keep aside, then shell them, taking care to set aside a dozen mussels in their shells for garnishing the dishes.
02:41 - Cook the soup In a large pot, heat 3-4 tablespoons of oil with 2 crushed garlic cloves Add the cuttlefish, let it brown for a couple of minutes over high heat, then add the white wine and let it evaporate . Add the peeled tomatoes mashed with a fork and the cooking water from the mussels. Cover with the lid and cook over medium heat for 15-20 minutes. Do not add salt until the end of the preparation, as the mussel water is very sapid by itself and may not be necessary.
03:07 - Add the fish slices first the bigger ones and after 5 minutes the smaller ones; cook for 10 minutes. Lastly add the prawns and after 2-3 minutes the shelled mussels, then turn off the heat and season with salt and pepper and add the chopped parsley. Add a drizzle of raw extra virgin olive oil and serve your fish soup garnishing it with a few whole mussels.

Пікірлер: 13

@LaCucinaDiSonia Жыл бұрын

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@ninap6980 8 ай бұрын

Perfetta , molto appetitosa , e' una zuppa ricca di molti tipi di pesce ..adesso vado a cucinarla , fra le tante che ho visto qui questa mi e' sembrata la migliore , complimenti ,,,,

@LaCucinaDiSonia 8 ай бұрын

Grazie!!! Fammi sapere poi :)

@dariof174 12 сағат бұрын

Pura libidine e Ricettina fantastica.... Gnam, gnam.... 😂❤❤❤

@carlobellinaso4974 17 сағат бұрын

Dev'essere veramente gustosa ; ho notato che ha utilizzato le gallinelle di mare che sono ricche di spine . Io le avrei sfilettate e tolto le spine con una pinzetta . Grazie per la ricetta .