Italian Fish Soup Recipe
It would be even more correct to call it seafood soup. But I named it as it is written in the recipe. Italians, as a rule, eat all kinds of pasta as first courses. However, soup on their table is also not uncommon. Usually for dinner. Like I have today.
Servings 4
Prep Time 10 minutes
Cook Time 30 minutes
Ingredients
- 300 gram Salmon (set for soup with heads and trimmings)
- 100 gram Onion
- 100 gram Carrot
- 50 gram Celery root
- 2 tablespoons Sauce
- 50 gram Champignons
- 150 gram Seafood
- 150 gram Dry white wine
- 2 cloves Garlic
- 4 tablespoons Olive oil
- Salt
- Cayenne pepper (to taste)
Instructions
- Cook the salmon broth. Select the fish, peel off the bones, set aside.
- Heat the olive oil in a saucepan. Fry the onion. Add carrots, garlic, mushrooms and celery grated on a coarse grater.
- Add 2 tablespoons of Pomito sauce, fry.
- Take 150 ml of dry table wine and add to the vegetables. Cook for 10 minutes.
- Then add the strained broth, salt and pepper to taste. Lay out the seafood that is available. I have a sea cocktail with shrimp, mussels, octopus and squid.
- Pour the soup and put the most beautiful and large shrimp, salmon, mussels and octopus on top. Garnish with chopped parsley on top.
- Serve the soup with pre-baked baguette slices in the oven.