Best Fish Soup Brodo Di Pesce Recipes

ZUPPA DI PESCE (ITALIAN FISH SOUP)

Steps:

• Heat the olive oil in a medium stock pot over medium heat, add garlic and saute for about 2 minutes, stirring frequently, being careful not to burn.
• Add the tomatoes and optional white wine, raise heat to medium-high and simmer for 3-4 minutes.
• Add the stock and bring to a gentle boil.
• Add clams, cover and reduce heat to medium low. Simmer 5-7 minutes or until shells open.
• Add mussels and simmer 3-5 minutes or until shells open.
• Add fish and shrimp and simmer about 5-10 minutes or until fish is cooked through and easily flakes apart.

ZUPPA DI PESCE, CIOPPINO, OR FISH STEW

Steps:

• In a pot add 5 cups water and shrimp shells bring to boil and then simmer 30 minutes.
• Meanwhile in a large pot heat oil add onion garlic, anchovies, celery, fennel, carrots, potatoes, & mushrooms sauté till translucent about 5 minutes.
• Add wine and herbs reduce wine cooking for 10 minutes.
• Add kale, can tomatoes, Worcestershire sauce, lemon zest, saffron, salt & black pepper.
• Strain stock from shrimp shells (discard shells) adding enough water to make 4 cups.
• Add to pot simmering 15 minutes.
• Add remaining ingredients simmer 10-15 more minutes till fish almost flakes apart.
• Check for seasoning adding more salt and pepper if needed.
• Garnish with crushed pepper flakes and fresh parsley.

ZUPPA DI PESCE E FRUTTI DI MARE (MEDITERRANEAN SEAFOOD SOUP)

Steps:

• Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving any scraps.
• Place cod and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes. Strain and reserve fish stock.
• Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes. Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
• Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
• Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.

FISH SOUP WITH VEGETABLES

Steps:

• Slice the monkfish into 1/2-inch chunks. Pull off the side muscle or "foot" from the scallops, and discard. Remove the shells, tails, and digestive vein from the shrimp; rinse them and pat dry.
• Pour the olive oil into the soup pot and set it over medium heat. Scatter in the onions, sliced garlic, and peperoncino, and season with 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are softened and slightly caramelized, about 8 to 10 minutes, then stir in the diced peppers, and cook another 3 minutes or so, until the peppers are tender.
• Pour in the crushed tomatoes, raise the heat a bit, and cook, stirring, until the tomatoes have dried out, about 3 to 4 minutes. Pour in the water and the remaining tablespoon salt, stir well, cover the pot, and bring the water to a boil over high heat. Adjust the heat to maintain a gentle boil, and cook covered for an hour; then stir in the Swiss-chard shreds. Return the broth to a steady simmer, and cook uncovered for 45 minutes, or until the chard is very tender and the broth has reduced to 4 quarts.
• To finish the soup: Add the chunks of monkfish to the simmering broth, cover, and cook for 5 minutes. Drop in the scallops, stir, and simmer for 7 minutes more. Add the shrimp, return the broth to a bubbling simmer, and cook for a minute or two, just until the shrimp are cooked through. Serve immediately in warm shallow soup bowls.