Best Roman Style Fish Soup Zuppa Di Pesce Alla Romana Recipes

FISH SOUP- ROMANIAN STYLE

Fish Soup- Romanian style image

This Fish Soup- Romanian Style is a basic traditional sour soup recipe from the southern part of Romania. Add lemon juice or a little bit of vinegar at the end for more authenticity.

Provided by The Bossy Kitchen

Categories Soups

Time 1h5m

Number Of Ingredients 12

Ingredients

2-3 tablespoons vegetable oil
1 medium onion chopped
1 -2 medium carrots chopped
1/2 large red yellow or orange pepper or 1 medium chopped
1-2 celery sticks chopped or 1/2 celery root cubed
1-2 medium potatoes cut in cubes
2 medium tomatoes diced or 14.5 oz can of diced tomatoes
16 ounces fish(tuna, cod etc)
8 cups water or fish broth
salt and pepper to taste
1 lemon juice or 2-3 tablespoons white vinegar
1 bunch of chopped parsley(or lovage)

Steps:

Chop onions, root vegetables, pepper, and tomatoes. Set aside.
In a large pot, heat the oil over medium heat.
Add vegetables and saute them until they become translucent, just enough to develop their flavor.
Add water, salt, and pepper to taste and optional the potatoes and simmer the vegetables until cooked, for about 20 minutes.
Cut the fish into cubes and add it to the soup.
As the fish cooks quite fast, simmer the soup for no more than 10 minutes.
Add the juice of one lemon or vinegar.
Add the chopped parsley or lovage.
Serve warm with some crusty good bread.

Nutrition Facts : Calories 260 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 10 grams fat, Fiber 4 grams fiber, Protein 24 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 350 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

ROMAN-STYLE FISH SOUP (ZUPPA DI PESCE ALLA ROMANA)

Roman-Style Fish Soup (Zuppa di Pesce alla Romana) image

Provided by Michele Scicolone

Categories Soup/Stew Fish Tomato Clam Squid White Wine Healthy Simmer

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 cloves garlic, chopped
pinch of red pepper flakes
1/3 cup olive oil
2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned)
1 cup dry white wine
2 tomatoes, peeled, seeded, and chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
pinch of salt
2 cups water
1 lb small hard-shell clams or cockles, soaked in cool water for 30 minutes and well scrubbed
1 1/2 lb assorted firm-fleshed fish filets such as whiting, monkfish, turbot, porgy bream, red snapper, and sea bass, cut into chunks
4 slices coarse country bread, toasted and rubbed on one side with a garlic clove

Steps:

In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the squid and cook and stir until opaque, about 2 minutes. Add the wine and simmer for 1 minute longer. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer.
Add the water and bring to a simmer. Add the clams (discard any that do not close to the touch) and fish, cover, and cook until all the clams open and the fish is opaque throughout, about 5 minutes. Discard any clams that failed to open. Adjust the seasonings.
Place a bread slice in each warmed soup plate. Ladle the soup over the bread and serve.