Italian fish soup
Ingredients
4 persons
- 2 Lotte
- 4 shrimp legs
- 4 ink tubes
- 4 ink tentacles
- 2 sea bass fillets
- 2 bulbs of garlic
- June 1st
- 200 gram ELVEA Tomato and Legume
- 2 glasses of white wine
- 500 milliliters of water
- parsley leaf
- sprig of minced meat
- 2 fennel bulbs, finely chopped
- rustic bread
- olive oil
- salt
Preparation
-
1
Cut the monkfish and the sea bass into coarse pieces.
-
2
Remove the heads from the prawns.
-
3
Cut the squid tubes into rings.
-
4
Heat a splash of olive oil in a pan on the stove.
-
5
Cut the bulb of garlic in half (without peeling) and place the pieces in the pan like that.
-
6
Now add the onion and the pieces of fish and let them fry for a few minutes.
-
7
Season with salt and pepper and add the Pomo & Legumi.
-
8
Deglaze with a splash of white wine.
-
9
Let the whole thing reduce for a few minutes and then add 250 ml of water.
-
10
Season the whole with the finely chopped parsley and sea fennel (or dill) and let it simmer gently now for about fifteen minutes.
-
11
Meanwhile, cut the bread into slices and brush the slices with olive oil. Then grill them until crispy.
-
12
Take the leek and the onion out of the fish soup.
-
13
Divide the soup between two bowls. Garnish them with a sprig of sea fennel and serve with the grilled bread.
Buon appetito!
