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#Fish Soup

Fish Soup

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot or Dutch oven, knife, chopping board

Ingredients
  

  • Ingredients:
  • 1.5 kg mixed fresh fish choose a variety like cod, bass, or snapper
  • 250 g squid or cuttlefish optional, or you can leave it out
  • 500 g fresh tomatoes chopped
  • 1 large onion thinly sliced
  • 1 glass of white wine optional
  • 2 tbsp olive oil
  • 1/2 cup fresh parsley chopped
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Fish stock or water if preferred

Instructions
 

  • Method:
  • Prepare the Ingredients: Cut the fish into bite-sized pieces, ensuring you remove any bones. Slice the squid into rings or chunks.
  • Layer the Soup: In a large pot, heat olive oil and layer in half of the onions and tomatoes. Season with salt and pepper. Add half of the fish (and any shellfish if using), then top with the rest of the onions, tomatoes, and fish. If using wine, pour it over the top. Drizzle with a bit more olive oil.
  • Cook the Soup: Cover the pot and cook over very low heat for about 1 hour, gently shaking the pot occasionally to avoid stirring. This will help preserve the fish's texture.
  • Add the Seasoning: After about an hour, the soup will have thickened, and most of the liquid will have evaporated. Sprinkle with parsley, oregano, and adjust the seasoning with salt and pepper.
  • Serve: Serve hot with crusty bread, which will soak up the rich broth.
  • Variations:
  • Spicy Version: Add red chili flakes or chopped fresh chili to the soup for a kick.
  • Add Shellfish: Clams, mussels, or shrimp are great additions to the soup for a deeper seafood flavor.
  • Dietary Substitutions:
  • Gluten-Free: Serve the soup with gluten-free bread instead of regular bread.
  • Low-Carb: Omit the bread or use a low-carb alternative.
Keyword Fish Soup