Zuppa di Pesce - extract from Antonio Carluccio’s Simple Cooking, a new book published by Quadrille.
Fish soups are very regional, being made differently, often from village to village, along the coastline of Italy. In the Marche region, it is called brodetto, ‘little broth’, and uses the local fresh fish. A fish soup is also classic in Venice, which incorportes various molluscs from the lagoon. Serves 4.
6 tbsp olive oil
1 small onion, peeled and finely chopped
2-3 tbsp passata
1kg mussels, cleaned (see below)
300g monkfish, cut into medium cubes
300g squid, cleaned and cut into rings (see page 36)
at least 500ml good French soupe de poissons (in most supermarkets or delicatessens)
4 thick slices country bread, toasted
First of all heat the olive oil in a large saucepan and fry the onions until softened, about 6-7 minutes. Add the passata, and in this cook the mussels, monkfish and squid rings, for about 10 minutes. Discard any mussels that haven’t opened.
Stir in your fish soup and heat through gently, about 5 minutes. Placing a slice of toasted bread on the base of each, pour the soup into bowls and serve.
CLEANING MUSSELS OR CLAMS.
Cover the mussels or clams with water and scrub well to get rid of sand and barnacles. Pull and cut away any stringy beards. Discard any mussels or clams that do not close when tapped, as they are probably dead. Wash again.