SICILIAN FISH SOUP

Quick, easy and deliciously impressive, the fresh briny taste of fish and shellfish are enhanced with a sweet acidic tomato broth and the fragrance of soft herbs.  Serve with a crusty bread for relaxed family style feasting. Ask your fishmonger, or at the supermarket fish counter, to prepare your fish and shellfish.

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Serves 4 as a starter

Ingredients

  • 3 tbsp extra virgin oil

  • 1 medium red onion

  • 2 ribs celery (peeled)

  • 1 x 400 g tin of plum tomatoes, chopped

  • 500 g filleted fish (mixture of gurnard, sea bass, John Dory & red mullet)

  • 1 small squid, cleaned and prepared

  • Handful each of mussels, clams & prawns

  • 400 ml fish stock

  • 175 ml glass dry white wine

  • Pinch of sugar

  • 2 strips of orange peel

  • 3 garlic cloves, finely chopped

  • 2 anchovy fillets

  • A small handful of parsley stalks

  • 1 tsp fennel seeds, ground

  • 1 dried chilli, crumbled

  • To serve, mint, fennel fronds, parsley, chervil and the juice of half an orange

Method

  1. Heat a casserole, add the olive oil. Soften the onions and celery, then add garlic, fennel seeds, anchovies and cook for a further 5 minutes.

  2. Add the wine and chilli, bring to a boil followed by the stock, tomatoes, parsley, orange peel, seasoning and the sugar and simmer for 5-10 minutes.

  3. Taste for seasoning. Add your fish and shellfish and cover with a lid and simmer until shellfish was opened and the prawns have changed colour.

  4. Scatter with mint and the juice of half an orange.



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PASTIERA NAPOLETANA

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STUFFED SADDLE OF LAMB