Fisherman's style fish soup
Ingredients
4 persons
- 40 grams of dried porcini mushrooms
- 2 cloves garlic, finely minced
- 50 grams pancetta
- 100 grams of canned tuna
- 1 chili pepper, finely chopped
- 100 grams ELVEA Tomato and Legume
- 300 grams ELVEA Diced tomatoes
- 1 pinch of sugar
- 1 handful flat-leaf parsley, finely chopped
- salt
- pepper
- olive oil
- 100 grams of samphire
- 1 fennel, in strips
- 2 scallions, finely chopped
- 500 grams mussels
- 500 grams of vongole clams
- 200 milliliters white wine
- 1 cube of butter
- 1 splash of water
- 4 tongues
- 1 squid tube, sliced into rings
- 4 prawns
- ciabatta
- 1 tablespoon mayonnaise
- 1 clove of garlic, grated
- 1 tablespoon ELVEA Doppio Concentrato
- grated Parmesan cheese
Preparation
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1
Make the sauce
Soak the porcini mushrooms in warm water for half an hour, drain them, and save the soaking liquid. Finely chop the porcini.
Sauté the leek in a splash of olive oil. Add the pancetta, tuna, chili pepper, and porcini mushrooms. Moisten the mixture with tomato pulp and "pomo e legumi" (tomato and legumes). Stir in the finely chopped parsley. Season with pepper and salt. -
2
Make the fish soup
Put the samphire, fennel, and spring onion in a large pot. Spoon the mussels and clams over them. Moisten with white wine and a splash of water. Add another knob of butter, pepper, and salt, and heat everything on the stove. Let it cook.
Strain the cooked seafood and catch the liquid in a saucepan. Mix in two generous ladles of the carrettiera sauce. Reheat on the stove and let the squid rings, prawns, and sole fillets cook in the soup. -
3
Mix all the ingredients for the rouille.
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4
Bake the ciabatta.
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5
Ladle the mussels and vongole into the soup.
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6
Spread the slices of ciabatta with a thin layer of the rouille and grate some Parmesan cheese over them.
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7
Garnish the soup with some fennel fronds and serve with the toast.
