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MARGHERITAS ZUPPA DI PESCE

Delicious fish soup for any meal that is hearty and flavorful!

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Instructions

  • 1. Heat a large heavy soup pot over medium heat, add olive oil, anchovy and hot pepper flakes. Break up anchovy with flat wooden spoon until dissolved. Add onion, celery and carrot and saute until translucent, about 10 minutes. Add garlic and 1 tsp salt, stir and cook 2 minutes. Add Chorizo, thyme and fennel pollen, breaking up meat with a flat wooden spoon, cook until the meat just looses its pinkness. Add tomatoes with juice, breaking up tomatoes with a wooden spoon. Add clam juice and reduce heat to simmer, cover and cook for 30 minutes.
  • 2. While soup base is cooking, prepare seafood. Cut up fish into 1" pieces, slice calamari if needed. Rinse langostino tails or peel and devein shrimp. Drain clams. If using fresh clams, steam open, remove shells and strain grit from liquid with cheese cloth, add liquid to soup base. When vegetables in soup base are tender, add all seafood and the saffron, stir well and cook on medium heat for about 5 minutes until all fish pieces are cooked through. Do not boil. Taste broth and add salt and pepper, if needed. Add the chopped parsley and serve with fresh crusty Italian bread.

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