A typical fish soup from Livorno (Tuscan coast) that in ancient times the fishermen prepared with the minor pieces that they caught and used for their own consumption. Since then things have changed and now that humble soup has emerged as a recipe with a high price at the level of the best bouillabaisse. An excellent recipe for our Christmas table.
INGREDIENTS (4 people):
- 600 grams (1.3 pounds) of mixed fish for soup (a small sea bass, red mullet, rock fish etc ...)
- 300 grams (11 oz) of small octopus
- 300 gr (11 oz) of cuttlefish (or squid) already cleaned
- 500 gr (1.1 pounds) of quality fish (monkfish, hake etc)
- 250 grams (9 oz) of prawns
- 1 carrot
- 1 onion
- 1 stalk of celery
- 300 grams (11 oz) of tomato pulp
- 2 cloves of garlic
- Toasted bread
- Salt
- Black pepper
- Extra virgin olive oil
First of all, we separate the fish for soup - mullet, sea bass, etc. - and clean it well so that only the meat remains. We add it to a pot with the carrot, onion and celery. Add a liter of water and bring to a boil. It is important to remove the foam that forms on the surface. Once it boils we let it simmer for an hour.
After time we strain it and reserve it, discarding the meat.
We cut the meat of quality fish - monkfish, hake - into slices, as clean as possible, as well as octopus and cuttlefish or squid. Add the tomato pulp, free of skin and seeds, as well as the two well minced garlic cloves without the central germ. Let it cook for 30 minutes over low heat.
After the time has elapsed, add the prawns or shrimp without the shell and let it cook for 5 minutes.
We rectify the salt and pepper and serve each dish directly accompanied by a slice of toast.