How to cook the recipe of mixed fish broth, a soup with mixed vegetables and ripe tomatoes, chilli and basil with croutons.
Ingredients for 4 people
- 1 kg of mixed soup fish
- extra virgin olive oil
- 1 onion
- 1 clove of garlic
- 2 tablespoons of chopped mixed vegetables, those for sauteed, including carrot, celery and onion
- 1 bay leaf
- 1 glass of dry white wine
- 2 ripe tomatoes
- chilli powder
- 1 vegetable nut
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- some basil leaves
- croutons
- salt
Preparation of fish broth
Scale the fish, eviscerate them and wash them carefully under a jet of running water, then heat 2 tablespoons of oil in a saucepan and brown the sliced onion, the crushed garlic, the mixed vegetables for sauté and the bay leaf, taking care to mix often using a wooden spoon.
Add the fish cut into small pieces and let them flavor by mixing, then sprinkle with the wine and add the chopped tomatoes, then season with a little salt and chilli pepper.
Cover with 1.5 liters of water, add the nut and the chopped basil leaves, cook for about twenty minutes over medium heat.
Once cooked, pass everything through the vegetable mill, one ladle at a time.
Put back on the heat to mix and season with a drizzle of oil, serving in deep serving dishes together with the croutons.
