Tuscan fish soup, quick simple recipe


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How to make fish soup, a Tuscan recipe that requires mixed fish and shellfish, various smells, extra-virgin olive oil, chili pepper and slices of homemade bread to distribute the hot soup over it.


Ingredients for 4 people

- about 1 kg of mixed fish and crustaceans (dogfish, cuttlefish, shrimp, scampi, squid, shrimp, spiny dogfish)

- 1/2 glass of extra virgin olive oil


- 1 tablespoon of white flour

- 2 tablespoons of tomato sauce

- 1/2 glass of dry white wine


- chopped parsley in abundance

- 1 chopped onion

- 1 clove of garlic


- 1 chopped celery rib

- 1 tablespoon of chopped rosemary leaves

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- a pinch of chilli powder

- 4 slices of homemade bread

- salt and pepper

How to prepare Tuscan fish soup

Thoroughly clean all the fish, scale it, empty it, wash it under running water and then let it drain.

Put the oil in the pan and after heating it for a few minutes, add the garlic clove, onion, celery, rosemary, parsley, chilli pepper, then brown everything over moderate heat until the vegetables are withered.

Add the flour and tomato sauce to the vegetables diluted in a glass of water.

Mix thoroughly with a wooden spoon, pour the white wine and about a liter of water, always continuing to mix.


Add salt and pepper and cook over very low heat for about 25 minutes.

In the meantime, toast the slices of homemade bread in the oven.

After twenty five minutes, dip the prepared fish in the broth, putting first those that require longer cooking, then cook them for fifteen minutes, then add the rest of the fish and continue cooking, always on low heat, for another twenty minutes.

When cooked, arrange the slices of toasted bread on the plates and pour over the hot soup.

Tuscan Fish Stew - Food Wishes (February 2024)


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