Best 3 Roman Style Fish Soup Zuppa Di Pesce Alla Romana Recipes
Embark on a culinary journey to the heart of Italy with Zuppa di Pesce alla Romana, a classic Roman-style fish soup that captures the essence of the Mediterranean. This authentic recipe, passed down through generations, showcases the bounty of the sea with an array of fresh seafood, including succulent fish fillets, tender shrimp, and briny mussels. Simmered in a flavorful broth infused with aromatic vegetables, herbs, and zesty tomatoes, this comforting soup delivers a symphony of flavors that will tantalize your taste buds. Accompanied by a variety of additional recipes, this article provides a comprehensive guide to crafting this delectable dish, offering options for creating a traditional or modern version, as well as tips for selecting the freshest seafood and preparing a flavorful broth. Whether you're a seasoned chef or a home cook seeking a taste of Italy, this comprehensive guide will equip you with the knowledge and inspiration to create an unforgettable Zuppa di Pesce alla Romana experience.
Let's cook with our recipes!
ZUPPA DI PESCE E FRUTTI DI MARE (MEDITERRANEAN SEAFOOD SOUP)
Easy yet tasty fish soup made only with the best fresh Mediterranean fish and seafood. Use the remaining fish stock for a seafood risotto.
Provided by Giulia
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h5m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 531 calories, Carbohydrate 29.9 g, Cholesterol 151.9 mg, Fat 24.6 g, Fiber 3.7 g, Protein 40.7 g, SaturatedFat 3.7 g, Sodium 569.3 mg, Sugar 7.6 g
ZUPPA DI PESCE - ITALIAN SEAFOOD SOUP
Steps:
- Add mussels and clams to a large heavy-bottomed pot along with 750ml vegetable/fish stock. Cover and cook over medium heat for 3 minutes, shaking pan occasionally until mussels and clams have opened up. Remove from heat. Strain and reserve the stock for the soup. Discard any unopened mussels and clams.
- Heat a tablespoon of oil in a large cast-iron frying pan on medium-high heat. Cook fish and prawns for 1-2 minute until seared and starting to char. Remove from heat and set aside.
- In the same pan, cook tentacles for 30 seconds on high heat until just cooked. Remove and set aside.
- Heat the remaining 2 tablespoons oil on medium-high heat in a large wide pan. Add garlic and chilli. Sauté for a few seconds. Add onion and fennel. Sauté for 3-4 minutes until the onion is caramelized. Add the pinch of saffron. Mix well. Add wine to deglaze the pan and mix all the brown, sticky bits.
- Add Val Verde Passata, the reserved stock, oregano and lemon juice. Mix well. Reduce heat to medium and simmer uncovered for 15-20 minutes to develop flavours.
- Add the mussels, clams, fish, prawns, octopus/squid and mix well. Cook for a further 1-2 minutes until heated through.
- Remove from heat. Sprinkle with black pepper, garnish with parsley and fennel. Drizzle with extra virgin olive oil.
- Serve with crusty bread.
ROMAN-STYLE FISH SOUP (ZUPPA DI PESCE ALLA ROMANA)
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.
Tips:
- Use a variety of seafood to create a flavorful and complex soup.
- Don't be afraid to experiment with different vegetables.
- Add a splash of white wine or Pernod to brighten the flavor of the soup.
- Serve the soup with crusty bread or crackers for a complete meal.
- Top the soup with chopped parsley or grated Parmesan cheese for extra flavor.
- If you don't have any tomatoes on hand, you can substitute tomato paste.
- Feel free to adjust the amount of garlic and chili flakes to your taste.
- Cook the fish just until it is cooked through to prevent it from becoming tough.
Conclusion:
Roman-style fish soup is a delicious and versatile dish that can be enjoyed all year round. It is a great way to use up leftover fish and vegetables, and it is also a healthy and affordable meal. So next time you are looking for a quick and easy seafood recipe, give this Roman-style fish soup a try. You won't be disappointed!
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