La zuppa di pesce is one of the most well known soups from Liguria (northern Italy). In this recipe, you'll find a hearty soup you can prepare for lunch or as a starter. The fish is cooked with the vegetables in a broth. Some typical fish used are the dogfish, mullet and cod.
La Liguria (regione del Nord Italia) è nota per le sue zuppe di pesce. In questa ricetta particolare, i pesci sotto cotti con le verdure, e poi ridotti in purea. Alcuni pesci da utilizzare per questa ricetta potrebbero essere; palombo, merlano, triglie, merluzzo giallo o merluzzo. In questo caso, ho utilizzato del salmone e del merluzzo.
Welcome back everyone to another delicious Italian recipe. Today we're making a hearty soup from the beautiful region of Liguria (North of Italy). This fish soup is one of many typical soups from this region. In this soup, the fish is cooked with the vegetables. You can pretty much use any kind of fish that you fancy but some popular ones are dogfish, mullet and cod. For this recipe, I'll be using some salmon and cod.
Preparazione: 20 minuti
Cottura: 50 minuti
For: 2 people
Preparation: 20 minutes
Cooking: 50 minutes
Ingredienti
- 1/2 chilo di pesce misto
- 3 cucchiaini olio d’oliva
- cipolla
- sedano
- carota
- del prezzemolo
- 80ml vino bianco secco
- 2 pomodori
- spicchio d’aglio
- 3/4 litro d’acqua
- sale q.b.
- pepe q.b.
Ingredients
- 1/2 kg of mixed fish
- 3 tsp olive oil
- an onion
- celery
- carrot
- some parsley
- 80ml of dry white wine
- 2 tomatoes
- garlic clove
- 3/4 litre water
- salt
- pepper
Metodo / Method
Tagliate il pesce a grossi pezzi. Risciacquate bene con acqua fredda. Scaldate l'olio in una capiente pentola e aggiungete la cipolla. Cuocete su fiamma moderata fino a quando sarà ammorbidita. Aggiungete il sedano e la carota e cuocete per altri 5 minuti. Aggiungete il prezzemolo.
Cut the fish into big pieces. Rinse well with cold water. Heat the oil in a large pot and add the onion. Cook on a moderate flame until it's softened Add the celery and carrot and cook for another 5 minutes. Add the parsley.
Versate il vino nella pentola, alzate la fiamma e cuocete fino a quando si sarà ridotto della metà.
Pour the wine into the pan, raise the flame and cook until it is shrunk to half.
Aggiungete acqua bollente e riportate ad ebollizione. Cuocete a fiamma moderata per 15 minuti.
Add the tomatoes and garlic. Cook for 3-4 minutes, stirring occasionally. Add boiling water and bring to boiling. Cook at moderate heat for 15 minutes.
Aggiungete il pesce, fate sobbollire per 10-15 minuti, o fino a quando i pesci saranno teneri. Insaporite con sale e pepe.
Add the fish, simmer for 10-15 minutes, or until the fish are tender. Season with salt and pepper.
Togliete il pesce dalla zuppa. Riducete in purea nel robot da cucina. Insaporite. Se la zuppa è troppo densa, aggiungete ancora un po' d’acqua.
Remove the fish from the soup. Reduce to puree in the kitchen robot. Season to taste. If the soup is too thick, add a little water.
We're at the end of another delicious traditional Italian recipe. I hope you'll be trying this hearty recipe and you'll let me see your creations. As per usual, tag The Languages Kitchen on your creations.
Now, go ahead and follow today's interesting lesson - the different parts of a day and the meals we normally have during this time. Enjoy!
