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Fish soup

⏱ 120 min🍳 45 min👤 4 pp★★★★☆

There are some dishes that belong to an international gastronomic tradition, that are made in many countries and cities around the world, with the result that there are many different delicious variations - just as in the recipe that we offer you today. From our recipe file we have extracted a particularly tasty version of fish soup, a truly wonderful dish that can be prepared in a thousand different ways, with ingredients that change depending on the country and region in question, with the result that it is very easy to enjoy dozens of sensational variants. After buying fresh seafood at your local fishmonger, and some good quality tomatoes from your grocer, you just have to follow our instructions step-by-step, possibly adding some lovely, tasty croutons. Are you ready to serve up this specialty?

Ingredients

Nutritional values 280 kcal / serving
Protein
48g
Carbohydrates
12g
Fat
4.5g
Fiber
1.5g

* approximate values per serving

Information
120 minutes Preparation time
45 minutes Cooking time
Serves 4 persons
★★★★☆ Hard

Preparation

Clean and gut all the fish, and remove their scales, under running water. Clean the cuttlefish by removing the skin, eyes, mouth and entrails. Clean the octopus removing the eyes and mouth. Break the crab claws with a hammer so that it will leave more flavour in the soup. Prepare the king prawns by cutting their sides open with scissors, so that you can eat them easily when cooked. Shell the prawns. Wash and cook the mussels and clams in a separate pot until they open. Remove them from their shells and set aside the cooking liquid for the stock. Prepare a stock base for the soup with some vegetables, the mussel and clam liquid and the fish remains. Take the chopped celery and onion and them fry in a large pan, which you will then use to make the soup. Add the tomatoes and sauté for a few minutes with a few basil leaves. Sauté the crab claws along with the tomato sauce and add a dash of white wine, then cut the cuttlefish into rings, and add it to the mixture with the king prawns. Strain in all the stock (about 2 litres) and add the octopus, the gurnard, the rockfish and the grass goby fish. Add salt and a pinch of sugar to give it more flavour. Add a clove of chopped garlic, chili, pepper and a little paprika. Let it cook for half an hour and then remove all the fish from the soup (rockfish, gurnard, grass goby) and sort the flesh from the skin and the bones. Put all the flesh back into the in the soup and cook for another 15 minutes. Serve with toasted baguette.

Tips
To get a fish soup absolutely full of different flavours, you could buy yet more varieties of fish, like flatfish, maybe already cleaned and gutted.
Trivia
Fish soup comes directly from the world of fishermen, who were used to using the less expensive and prized fish in making dishes such as this.

Step by step

Ingredients
Ingredients
**Click on the photos to access full step by step!

Additional information

Fish Soup with Mussels and Clams

The Fish Soup with Mussels and Clams is a rich and flavorful variant of this classic dish. The mussels and clams, in addition to providing an intense marine flavor, add a unique texture to the soup. To prepare this version, it is essential to choose fresh, high-quality ingredients. After thoroughly cleaning the mussels and clams, they are cooked together with other ingredients, such as cuttlefish, baby octopus, and fish go. The result is a dish with a enveloping flavor, ideal for a family dinner or a special occasion. Served with slices of toasted homemade bread, this soup becomes a true comfort food, perfect for winter evenings.

Neapolitan Fish Soup

The Neapolitan Fish Soup is a traditional preparation typical of Campania, which enhances the aromas and flavors of the sea. In this variant, the use of fresh tomatoes and herbs such as garlic and parsley is essential to obtain an authentic dish. The cooking takes place in a terracotta pot, which helps maintain an even temperature and blend the flavors. This method of preparation allows for the freshness of the fish and seafood to shine, creating a rich and flavorful soup. It is a dish that tells the story of Neapolitan culinary tradition, perfect to enjoy with a good local white wine.

Light Fish Soup without Fish Go

For those looking for a lighter version of Fish Soup, the light variant without fish go is ideal. In this preparation, only seafood such as mussels, clams, shrimp, and cuttlefish can be used, avoiding fattier fish. The cooking takes place with a base of vegetable broth and fresh tomatoes, keeping the dish flavorful but with a reduced calorie content. This soup is perfect for those following a balanced diet but who do not want to give up on taste. Additionally, it is an excellent source of protein and omega-3, important benefits for heart health and overall well-being.

Benefits of Fish Soup: Rich in Nutrients and Flavors

Fish Soup is an extraordinary dish not only for its flavor but also for its nutritional benefits. The main ingredients, such as fish and seafood, are rich in protein, minerals, and essential vitamins. Mussels and clams, for example, are excellent sources of zinc and iron, while cuttlefish provide iodine and omega-3. A serving of Fish Soup can contain about 300-400 calories, depending on the ingredients used and the quantity. It is an excellent choice for those who want a nutritious and filling meal without sacrificing taste and Mediterranean culinary tradition.

Can Fish Soup be Frozen?

The question of whether Fish Soup can be frozen is common among those who love to prepare dishes in advance. In general, it is possible to freeze the soup, but it is advisable to do so before adding fresh seafood. The best practice is to freeze the base of the soup, made up of broth and tomatoes, and add the fish and seafood only at the time of cooking. This way, the freshness and texture of the ingredients are preserved. Once thawed, the soup should be consumed within a few days and should not be refrozen. By following these guidelines, you can enjoy a delicious dish even weeks after preparation.