Italian Fish Soup
A tasty Italian recipe. The starter contains the following ingredients: fish, seafood cocktail (frozen, 500 g), extra virgin olive oil, onion (chopped), garlic (peeled), carrots (or 10 cm winter carrots), in small cubes), celery (in small cubes) ), fennel (in small cubes), dry white wine or rosé, fish stock (from tablet), uncut white bread (eg Pain de Campagne or ciabatta), seaweed fillet (or other firm white fish (eg cod)), tomato cubes (400 g) ), fresh parsley ((a 30 g) and finely chopped).
- 1 bag seafood cocktail frozen, 500 g
- 7 tablespoons extra virgin olive oil
- 1 onion shredded
- 2 cloves garlic peeled
- 1 carrots (or 10 cm winter carrots), in small blocks
- 1 stem celery in small blocks
- 1 fennel in small blocks
Thaw the seafood in warm water and drain in a sieve.
Heat 2 tablespoons of oil in (soup) pan and fry for 3 minutes.
Spread a clove of garlic on top and fry for 1 min.
Add carrot, celery and fennel and gently fry for another 3 minutes.
Extinguish with wine and pour hot stock in pan.
Broth to the boil and simmer for 15 minutes.
Meanwhile, preheat the oven grill.
Above, press 1 clove of garlic with 4 tbsp of oil.
Cut 4 thick slices of bread.
Slice slices with garlic oil, place on baking sheet and roast golden brown (= crostini) in 1 min.
Cut fish fillets into pieces.
Remove surimi from seafood cocktail (not used in fish soup).
Stir in the tomato cubes with the soup, season with salt and (cayenne) pepper.
Add fish and seafood and simmer for 5 minutes.
At the last moment, stir in any extra wine with soup.
Place the crostini in four deep plates, create soup and garnish with parsley..
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