Surrounded by the waters of the Mediterranean Sea the Sicilians have long used this resource as their mainstay. Try this delicious and nutritious Fish Soup.
Sicilian Fish Soup
Ingredients
For the fish stock
- Fish bones and head of 4 red mullet
- 1/2 stick of celery
- 1 carrot
- 1.5/2 litres of water
- 3 glasses white wine
- A sprig of parsley
- 1 bay leaf
- a few black peppercorns
- 1 clove of garlic
- salt
For the soup
- 200g of swordfish in small cubes
- 200g of grouper or other firm-fleshed fish in cubes
- 4 red mullet
- 1 small squid chopped into rings
- 100gr shelled prawns
- 200gr clams
- 200g mussels
- 8 skinned tomatoes
- 1 red onion
- 3/4 cloves of garlic
- 1 glass of white wine
- 1 bay leaf
- 1 finely chopped green chilli
Method
The Stock
Buy red mullet filleted and the squid cut into rings. Keep the bones and heads of the red mullet and put them in a pan with about 1.5-2 litres of water and add the other ingredients. Bring to the boil with the rest of the ingredients for the stock and then put it aside. Leave for around 45 minutes then scrape of any scum and strain.
The soup
Add the clams and mussels to a large frying pan with some white wine and cover. When open pour the liquor into the fish stock, remove and throw away the shells and put the molluscs to one side.
In a large pan saute the chopped onion, garlic and the green chilli pepper until cooked. Add the white wine and cook to get alcohol and add the fish stock.
Stir in your tomatoes and cook until they are mushy, the sauce should be fairly liquid. Taste and season then add the the red mullet and the squid, leave to cook for about 5 mins.
Then add the shelled prawns and cook for another couple of minutes, add the mussels and clams. Stir well, season to taste, add a little chopped parsley, cook for another couple of minutes.
Serve with crusty bread and a chilled glass of white wine Sicilian of course. This makes a delightful light supper dish.
