TTORO---ITALIAN
FISH SOUP:
1 kg.
mixed fish, such as monkfish, hake, cod or halibut
3
cups mussels
6
large scampi, optional
1/3
cup olive oil
2
onions, sliced
5
cloves garlic, chopped
1
tomato, peeled, seeded and chopped
1 ½
cups dry white wine
6
cups water
¼ tsp
cayenne pepper
1
tsp. paprika
¼ cup
all purpose flour
2
tbsp. chopped parsley
salt &
pepper to taste
12 to
14 round slices of bread, fried in oil, then rubbed in garlic
Prepare
a "bouquet garni" by wrapping 6 peppercorn, 4 parsley stalks, 1
celery stalk, 1 bay leaf in several layers of cheesecloth and tie up with
strings.
Cut
off and discard the fins from the fish, scale, wash and dry fish; and cut into
pieces, reserving the heads and tails. Clean the mussels and scampi if using.
In a
large pot, heat 1 tbsp. olive oil over medium heat until hot and cook onion and
garlic for 5 minutes, or until soft but
not browned. Add bouquet garni and the white wine. Turn heat up to high and boil
the mixture until reduced by half.
Stir
in the water, fish heads and tails, tomatoes, paprika, salt to taste and a
pinch of cayenne pepper. Cover pot and bring
to a boil again, then reduce heat and simmer mixture for 1 hour. Strain and
reserve fish stock.
Sprinkle
fish with salt and the rest of the cayenne pepper and coat pieces lightly with
flour, shaking off any excess. In a
flameproof casserole over medium-high heat, heat remaining oil and quickly
brown the fish on both sides. Drain off excess oil from the pan and pour in the
fish stock. Add the scampi, if using, and
simmer for 5 minutes. Add mussels and simmer 5 minutes more or until the
mussels open and the fish is tender. Add salt and pepper to taste.
Pour
soup into a large casserole dish. Sprinkle
with parsley and arrange a few fried bread pieces around the edge of the
casserole to serve. Pass the remaining bread pieces around.
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