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Filleted fish soup

There are many versions of fish soup, each Italian region has its own. This is a classic version.

Chef Danilo Angè

Difficulty: medium

Method: 30'

Cooking: 70'

Difficulty: medium

Method: 30'

Cooking: 70'

Chef Danilo Angè

Difficulty: medium

Method: 30'

Cooking: 70'

Difficulty: medium

Method: 30'

Cooking: 70'

Basic preparations

Filleted fish

Method

  1. 01 / Clean the shrimps and prawns

    Remove the shell

    Remove the head and put aside

    Gently pierce the back of the shrimps and prawns to remove the intestines

  2. 02 / Prepare the fish

    Remove the bones from the pieces of monkfish

    fillet the redfish, leaving the skin on and keeping the head aside

    Fillet the peeled gurnard, leaving the skin on and keeping the head aside

    Cut the fish fillets into pieces of similar size

  3. 03 / Prepare the fish stock

    Chop an onion

    Fry slightly the chopped onion and garlic clove in extra virgin olive oil without burning them.

    Add the washed fish heads

    Add the prawn and shrimp heads

    Cook over a high flame

    Add white wine

    Add the tomato pulp and concentrate, chilli, and bay leaf

    Add cold water to cover and cook for 45 minutes

  4. 04 / Prepare the mussels

    Wash the mussels

    Tear off the ‘beard’, the sticky membranes popping out the shells

    Place the mussels in a frying pan with a little extra virgin olive oil and a clove of garlic over high heat

    Cover with a lid and cook until they open

    Drain the mussels and keep their cooking liquid, filtering it through a fine-mesh colander

    Let the mussels cool down, then remove from the valves

  5. 05 / Prepare the calamari

    Wash the calamari

    Grab the head of the squid and pull it gently, so that the guts come out

    Remove the transparent inner quill

    Remove the eyes from the tentacles

    Peel and wash the squid

    Cut the body and the tentacles into small pieces

    Fry them in a pan with a little extra virgin olive oil on a medium heat for 5 minutes

  6. 06 / Cook the soup

    Strain the fish stock through a sieve, crushing the heads to get as much of their flavour out as possible

    Place the stock in a large saucepan over a low heat

    Add the calamari and the monkfish and cook for 5 minutes

    Add the redfish and gurnard, the prawns and shrimps, the mussels and their water

    Add salt and pepper to taste

    Let them cook for another 10 minutes

  7. 07 / Prepare the bread and parsley

    Slice the bread

    Toast them on a grill or a very hot pan

    Rub with a peeled clove of garlic too

    Wash and chop the parsley

  8. 08 / Serving

    Put the soup in a serving dish

    Wet with the cooking broth

    Sprinkle some fresh chopped parsley

    Accompany with the toasted garlic bread

Wine pairing

Pair the fish soup with a dry, floral white wine like a Fiano d’Avellino or a wine with flavour and freshness like a Verdicchio dei Castelli di Jesi.

You can also serve a rosé wine like a Rosato del Salento or an elegant, smooth red wine like Schiava from Alto Adige.

Basic preparations

Filleted fish

The longest part is preparing the fish stock: you can prepare it in advance, even the day before. Filter it when ready and then keep it in the fridge.

This soup version involves cooking the fish very quickly: we suggest not cooking them in advance to not lose the pleasantness of their taste.

Do not forget to make the fish stock: this is the basis of a tasty soup.

Do not skimp on the different qualities of fish to use: the richness of the soup is determined by the fish you choose.

Pay attention to the salt: add it towards the end, as the fish is already tasty, and you will end up with a soup that is too savoury.

When opening the mussels, do not overcook them – they should just open, so they do not become chewy.

Do not cut the fish into different sizes, this way you can cook them together and ensure they are all cooked the same way.

After adding all the fish, do not let the soup cook for more than 10 minutes, so that the meat is soft and succulent.

Some is leftover. Keep the soup in the fridge in an airtight container for the next day.

You can also use for another recipe, by cutting, for example, the fish pieces thinner, and then season pasta.

If you did not use defrosted fish, you can also freeze it in an airtight container.

There are many versions of fish soup, each Italian region has its own. This is a classic version, very convenient to eat because the fish are served already filleted avoiding your guests the unpleasantness of finding bones or having to clean the fish on the plate.

You can also use other varieties of fish; you could ask your local fishmonger to indicate the freshest qualities available.

Remember that a good fish soup should be made up of a good variety of fish and should include:

redfish, gurnard, or similar tasty soup fish

prawns, shrimps, or other crustaceans

mussels or other bivalve molluscs like clams

squid or other cephalopod molluscs like red squid, octopus, or cuttlefish

If buying fish that is already filleted, ask the fishmonger to give you the heads as these are essential to make a good fish stock.

You can also flavour the soup with other herbs, including fresh basil or thyme.

Ingredients for 4 people

For the fish soup

4 shrimps

4 prawns

400 g of monkfish in slices

800 g of redfish, peeled

800 g of gurnard

500 g of mussels

300 g of calamari

2 cloves of garlic

100 g of onions

1 hot chilli pepper

200 g of tomato pulp

30 g of tomato paste

2 bay leaves

30 g of fresh basil

100 ml white wine

Extra virgin olive oil

Salt and pepper

For the bread

1 loaf of durum wheat bread

1 clove of garlic

Wine pairing

Pair the fish soup with a dry, floral white wine like a Fiano d’Avellino or a wine with flavour and freshness like a Verdicchio dei Castelli di Jesi.

You can also serve a rosé wine like a Rosato del Salento or an elegant, smooth red wine like Schiava from Alto Adige.

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