How to cook the scorpion fish gurnard soup, recipe with grouper, squid and rhombus, filleted and combined with a delicious soup soup with mixed semolina pasta.
Ingredients for 8 people
- 1 chicken at about 1 kg
- 1 redfish of about 750 g
- 3 squid
- 1 small grouper
- 1 rhombus
- 2 white onions
- 2 kg of vine tomatoes
- 400 g of mixed semolina pasta
- 6 tablespoons of extra virgin olive oil
- oregano, basil, fennel, chili pepper
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- 1 glass of red wine
- 2 carrots
- 2 celery sticks
- salt
- black pepper
How to make scorpion fish gurnard soup
Clean and fillet the fish by removing all the bones.
In a saucepan, put 4 tablespoons of extra virgin olive oil, chilli pepper, chopped onion and fish carcasses, keeping aside that of the turbot that will be used for the broth.
Leave to fry for at least 5 minutes and then pour the red wine and let it evaporate.
Add the tomatoes, oregano, basil, fennel and salt.
Leave to cook on a low heat for about 30 minutes, then pass the mixture through a strainer and keep the sauce aside.
Meanwhile, prepare the broth by placing the carrots, celery, 2 tablespoons of extra virgin olive oil, onion, black pepper and turbot carcass in a saucepan, then cover everything with water.
Boil the broth for 10 minutes and then pass it through the dense net strainer.
In a saucepan capable of browning a little chopped onion with chilli pepper and oil, add the prepared sauce and when it starts to boil pour the broth and then the pasta.
Leave to cook for 10 minutes and add the filleted and chopped fish.
Season with salt and cook gently.
Before serving wait for the fish soup to cool down a bit.
