Supreme Italian Fish Soup Recipes

EASY HOMEMADE ITALIAN FISH SOUP

Steps:

• In a large pot add olive oil, garlic and hot pepper flakes, heat on medium for one minute and then flatten with a fork.
• Add cut up assorted fish, cook one minute. Add white wine and cook on medium-high for approximately 3 minutes. Add tomato puree and water, oregano, basil and fresh parsley, stir to combine.
• Bring to a boil, then reduce heat to a low simmer for approximately 30 minutes until thickened (after about 20 minutes taste for salt and add if needed). Serve over grilled crusty Italian bread or with crusty Italian bread on the side. Enjoy!

ITALIAN FISH SOUP

Steps:

• Thaw the fish fillets and shrimp, if frozen.
• Rinse fish and shrimp; pat dry with paper towels.
• Cut the fish into 1-inch pieces; halve the shrimp lengthwise.
• Chill.
• In a large saucepan combine the 3 cups water, tomatoes, carrots, celery, wine or water, onion bouillon, marjoram, orange peel, garlic, bay leaves, and hot pepper sauce.
• Bring to boiling; reduce heat.
• Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender.
• Stir in tomato paste.
• Add fish and shrimp to saucepan.
• Bring mixture just to boiling; reduce heat.
• Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink.
• Discard bay leaves.
• To serve, ladle into soup bowls.
• Place a slice of Italian bread on each serving.
• Serve immediately.

SAVOURY ITALIAN FISH SOUP (BRODETTO)

Steps:

• In a large stock pot over medium high heat add olive oil, celery, spring onion, marjoram, parsley, thyme, and garlic sauti until onions begin to become transparent about 5 minutes.
• Add the vinegar, cherry tomatoes, peperoncino, canned whole tomato, cuttlefish and wine.
• Allow to come up to a simmer and then cook for 10 minutes.
• Add the Bass by placing on top of the broth and very gently pushing the fish down.
• Allow to cook 5 minutes.
• Add the mussels, razor clams, shrimp, and squid by placing on top of broth and fish gently pushing down with a large ladle and basting the shell fish with the hot broth.
• Cover stockpot with a lid and cook for 2 to 3 minutes until mussels and clams are all open and shrimp and squid are cooked through.
• Taste and season with salt and pepper.
• Carefully remove to serving platter and sprinkle parsley on top.

MAMMA'S FRIDAY NIGHT HEARTY FISH SOUP

Steps:

• Place oil in a large pot.
• Add onion, garlic, celery, carrots and green pepper, and saute over medium heat just until al dente.
• Add tomatoes, tomato sauce, clam juice and potatoes.
• Cook over medium heat for 5 minutes.
• Add pepper, oregano and basil.
• Cover and simmer for 20 minutes, or until potatoes are done.
• Add fish and wine.
• Cover and continue simmering for 10 minutes.
• Sprinkle with chopped parsley and basil.