Serving
(click to enlarge)

Ligurian Fish Soup
Italy - Liguria
  -   Ciuppin
Serves:
Effort:
Sched:
DoAhead:  
6 soup  
***
1-1/4 hr  
Yes

This traditional fish soup is very versatile. It can be soup, stew or pasta sauce depending on how thick it is made. Exact flavor will depend on the types of fish used. Usually more than one kind is used so this soup is a great way to use up chunks of fish left over in your freezer.


2
5
2
1-1/2
1
2
1/4
1/3
3/4
7
1
1/3
---
#
oz
oz
oz
#
cl
c
c
c
c
t
t
---
Fish (1)
Onion
Celery
Carrot
Tomatoes
Garlic
Parsley
Olive Oil ExtV
Wine, dry white  
Water (2)
Salt
Pepper
-- Serve with
Toast (3)
Olive Oil, ExtV
Prep   -   (25 min)
  1. Prepare FISH as needed and cut into largish chunks.
  2. Chop ONION fine.
  3. Chop CELERY and CARROT fine. Mix.
  4. Peel TOMATOES and chop small. Crush GARLIC and chop fine. Mix.
  5. Chop PARSLEY small.
RUN   -   (1-1/4 hr))
  1. In a large heavy bottomed sauce pan heat Olive Oil and fry Onions until just translucent. Stir in Celery Mix and fry, stirring often, for another 5 minutes, then stir in Parsley.
  2. Stir in Wine and cook until it reduces by about half.
  3. Stir in Tomato mix. Cook for about another 3 minutes, stirring now and then.
  4. Stir in Water and bring to a boil. Cover and simmer for about 15 minutes.
  5. Stir in Fish and simmer another 12 minutes or until fish is just cooked through.
  6. Remove Fish chunks, leaving behind any tiny pieces. Break the chunks up into soup size pieces.
  7. Purée Soup (except fish) in a food processor or by some other means.
  8. When ready to serve, bring soup back to a simmer and season to taste with Salt and Pepper. Stir fish back in.
  9. Place Toasted Bread in soup bowls and ladle soup over. Drizzle with a few drops of Olive Oil if you wish. Serve hot.
NOTES:
  1. Fish:   Weight is for fish pieces without heads, bones or scales. Light colored fish that hold together reasonably well with wet cooking are best, or whatever chunks you have in your freezer compartment. For details see our Varieties of Fish page (very big page).
  2. Water:   If you will be serving over toast you need at least as much water as given - the toast absorbs a lot. If you will not be using toast reduce by about 1 cup. Of course, if you have some fish stock on hand you can use it to replace some of the water.
  3. Toast:   This should be made, of course from Italian bread, but French will do. Slice 1/2 inch thick and toast in a pre-heated 357°F/190°C oven.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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