Stewed mixed fish soup
Stewed mixed fish soup is a tasty and flavorful dish that conquers the palates of many fish lovers. This culinary delicacy is a real treat for those who love the intense and authentic flavors of the sea. It is a versatile dish that can be prepared in many variations, depending on personal tastes and the ingredients available. The base of stewed fish soup is a sautéed onion and garlic, which gives the soup a deep and aromatic flavor. Added to this is a variety of mixed fish, such as shrimp, squid, mussels, and clams, which give the dish a variety of textures and flavors. Once the stir-fry has been prepared, the fresh or diced peeled tomatoes are added, which help to create a rich and flavorful tomato base. At this point, you can also add a little dry white wine, which adds a touch of acidity and further enriches the flavor of the soup. For an even more intense flavor, you can use a homemade fish broth (made from the heads and scraps of the fish) or a ready-made fish broth. This broth will bring even more flavor and make the soup even tastier. The stewed fish soup is then allowed to simmer, allowing the flavors to blend and intensify. During cooking, the fish cooks slowly and its flesh becomes tender and succulent. The important thing, however, is not to cook the fish for too long to prevent it from becoming chewy or dry. Fish soup can be served with slices of crusty bread, toasted in the oven or in a pan with a drizzle of oil. In short, this stewed fish soup is a delicious dish, a versatile dish suitable for every season, which lends itself to numerous interpretations depending on personal tastes. With its tempting flavors and unmistakable goodness, stewed fish soup conquers the palates of anyone who loves fish and wants to enjoy a genuine and tasty dish. Let's see how it is prepared.
Ingredients
500 g mixed fish ( prawns, squid, mussels, cuttlefish, cod )half a medium onion, finely chopped1 garlic clove, minced2 ripe tomatoes, peeled and diced1 carrot, diced1 celery stalk, diced1 hot pepper2 tbsp tomato paste1 liter of fish stock100 ml dry white winefresh parsley, choppedSalt and pepper to tasteExtra virgin olive oilslices of toast
Preparation
Let's start by cleaning and preparing all the fish. Remove any bones and backbone from the fish. Clean the shrimp thoroughly and remove the head. Cut the squid into slices and thoroughly wash the mussels and clams under cold running water. In a large saucepan, heat some olive oil over medium heat. Add the onion, garlic, carrot and celery all chopped. Sauté the vegetables for a few minutes until soft. Add the diced tomatoes and tomato paste to the pot. Stir well and cook for another 5 minutes. Add the white wine to the pot and let it evaporate for a couple of minutes. This will help give flavor to the soup. Pour the fish stock or water into the pot. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, so that the flavors mix well. Add the fish to the soup. Start with the fish that takes the longest to cook, such as cuttlefish and cod and squid, and then after 15 minutes add the squid, mussels, clams, and shrimp. Cook for another 10 minutes, until the fish is cooked through and the mussels and clams open. Season with salt and pepper to your personal taste. If you want a spicier soup, you can add crushed hot pepper. Before serving, sprinkle with plenty of chopped fresh parsley to add a touch of freshness to the soup. The mixed fish soup is ready to be enjoyed! Serve it hot with slices of toasted crusty bread and, if you like, rubbed with garlic. Enjoy your meal!
Ingredients
500 g mixed fish ( prawns, squid, mussels, cuttlefish, cod )
half a medium onion, finely chopped
1 garlic clove, minced
2 ripe tomatoes, peeled and diced
1 carrot, diced
1 celery stalk, diced
1 hot pepper
2 tbsp tomato paste
1 liter of fish stock
100 ml dry white wine
fresh parsley, chopped
Salt and pepper to taste
Extra virgin olive oil
slices of toast
Preparation
Let's start by cleaning and preparing all the fish. Remove any bones and backbone from the fish. Clean the shrimp thoroughly and remove the head. Cut the squid into slices and thoroughly wash the mussels and clams under cold running water. In a large saucepan, heat some olive oil over medium heat. Add the onion, garlic, carrot and celery all chopped. Sauté the vegetables for a few minutes until soft. Add the diced tomatoes and tomato paste to the pot. Stir well and cook for another 5 minutes. Add the white wine to the pot and let it evaporate for a couple of minutes. This will help give flavor to the soup. Pour the fish stock or water into the pot. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, so that the flavors mix well. Add the fish to the soup. Start with the fish that takes the longest to cook, such as cuttlefish and cod and squid, and then after 15 minutes add the squid, mussels, clams, and shrimp. Cook for another 10 minutes, until the fish is cooked through and the mussels and clams open. Season with salt and pepper to your personal taste. If you want a spicier soup, you can add crushed hot pepper. Before serving, sprinkle with plenty of chopped fresh parsley to add a touch of freshness to the soup. The mixed fish soup is ready to be enjoyed! Serve it hot with slices of toasted crusty bread and, if you like, rubbed with garlic. Enjoy your meal!
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