Zuppa di Pesce (Adriatic Fish Soup)

  1. Place all ingredients in an 8-quart stockpot, preferably stainless steel.
  2. Cover and bring to a boil.
  3. Adjust heat so that the mixture is cooking at a medium boil.
  4. Cover loosely and cook for 30 minutes, gently stirring once or twice.
  5. Let the stock cool slightly.
  6. Remove all solid ingredients with a slotted spoon.
  7. Strain the stock carefully through two layers of dampened cheesecloth.
  8. (Rinse and wring out the cheesecloth as necessary.)
  9. If time permits, pick through the cooked fish and extract as many meaty bits as possible.
  10. Discard all bones and skin.
  11. Depending on the type and parts of fish used, this will yield 1 to 2 cups of flaked fish.
  12. Reserve this for the soup.
  13. Let the strained stock cool to room temperature.
  14. It may then be refrigerated for up to 3 days or frozen in airtight containers for up to 2 months.

fish meat, onion, carrots, stalks celery, tomatoes, lemon rind, cold water, white wine, bay leaf, thyme, marjoram, fresh fish, olive oil, garlic, onion, carrots, celery, fish stock, saffron stems, butter, allpurpose, salt, freshly ground white pepper

Taken from cooking.nytimes.com/recipes/9894 (may not work)

Another recipe

Switch theme