How to prepare Sicilian fish soup, original recipe with peeled tomatoes among the main necessary ingredients, description of the cooking process in the pan on the stove.
Ingredients for 4 people
- 1 kg of assorted fish, including gurnard, scorpion fish, sanpietro, monkfish and red mullet
- 500 gr peeled and seeded tomatoes
- 2 tablespoons of chopped parsley
- 1 clove of garlic
- 1 large onion, finely sliced
- 1 chopped celery rib
- 1 bay leaf
- 1 glass of dry white wine
- half a glass of olive oil
- 4 slices of stale bread
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- salt and pepper
Preparation of Sicilian fish soup
Scale and carefully clean all the fish, wash it well, remove the bones, keeping them aside together with the heads, then cut them into small pieces.
Put a pan on the fire with two tablespoons of oil and half a finely sliced onion, brown for a few minutes, then add the bones and the heads previously kept aside.
Continue browning for ten minutes, pour a liter of water and celery into the container, then salt and cover with a lid, cook for thirty minutes, at the end filter the broth obtained, proceeding with the elimination of heads and bones, over vegetable residues.
Chop the tomatoes and put them in the terracotta container with the parsley, garlic, the remaining onion and the bay leaf. Place the fish cut into pieces above all, being careful to put the ones with the hardest pulp first.
Pepper, pour the wine, the residual oil and cover with the broth already prepared and filtered.
Cover with a lid and put in a preheated oven for about 40 minutes.
Toast the slices of bread and arrange them on the soup plates, then spread the soup over them, just before serving.
