Fish soup is a delicious second course made with mussels, seafood, fish, tomatoes, and various herbs. It is a dish with an intense and rich flavor, ideal for enjoying during cold winter evenings.
Clean the mussels without opening them but carefully scraping the shells; also clean all the fish and cut larger pieces if necessary (not the scorpionfish, as it would release too many bones)
Heat 8 tablespoons of oil in a deep pan with chopped garlic (or whole cloves crushed and then discarded) and the anchovy fillets previously rinsed under running water to desalinate them, cut into pieces so they will easily dissolve soon
At this point, add the tomatoes broken by hand into pieces, wait a few minutes for everything to combine, then add the fish and parsley, and immediately after the mussels
Continue cooking by adding a splash of white wine and then water until covered
All that is left is to cover and finish cooking, adjusting with salt and pepper
It is one of the simplest and tastiest soups to prepare if convenient
Pan
Wooden Spoon
Knife
Cutting Board
Bowl
Keep in the refrigerator in an airtight container for up to 2 days.
Fish soup is a typical dish of Mediterranean cuisine, particularly widespread in the coastal regions of Italy.
Italy
| Energy (kcal) | 72.77 |
| Carbohydrates (g) | 1.83 |
| of which Sugars (g) | 0.8 |
| Fat (g) | 4.56 |
| of which Saturates (g) | 0.72 |
| Protein (g) | 4.54 |
| Fiber (g) | 0.17 |
| Sale (g) | 0.1 |
