Zuppa di Pesce

Zuppa di Pesce alla Romana

This incredible Italian fish soup is cooked in many different ways throughout Italy.
It is incredibly easy to make and also quite quick. The main ingedient is of course fish, of many different kinds, scorfano, San Pietro, gallinella, calamari, clams and mussels, prawns and scampi. Basically the kind of fish that can hold its flesh when cooked in a quick stew. It is recomendable though that you choose your fish according to what is offered by your local fishmarkets, or better your closest seas.

The recipe is a very easy and simple one, like mosto of the Italian dishes it requires few ingredients, but of the best quality!

Ingredients:

fish, as above
olive oil
garlic and chilli for the addicts
fresh tomatoes or peeled conserved tomatoes (attention look for the ones with no added sugars)
parsley
fennel leaves or flowers
salt
toasted bread brushed with garlic for serving and a good home made mayonnaise for the greedy ones

Procedure:

Crush your garlic in a pan or low sided pot big enough and with a lid to fit, add olive oil and chilli.
Put the pan on a medium flame and qithout waiting too long for it to cook, add the chopped tomatoes. Let that go on a low flame with the lid on for a few minutes or until the tomatoes let out their juices.
Now add the fish, previously cut in big pieces. Cover with the lid and maintain on a low flame.
When done on one side turn the fish around to cook the otherside.
When done add salt, fennel and parsley and serve with the toasted bread with a drizzle of fresh olive oil over it.