Roman-Style Fish Soup Zuppa Di Pesce Alla Romana
From darbar 16 years ago
- 20 minutes to make
- Serves 4
Every region of Italy with a coastline has a characteristic fish soup. This Roman version is spicy with garlic and hot chile. It contains a minimum of liquid, so it is more like a stew than a soup. Use whatever fish varieties are available with the exception of strong-flavored oily fish, which would overwhelm the delicate shellfish.
Ingredients
- 2 cloves garlic, chopped shopping list
- pinch of red pepper flakes shopping list
- 1/3 cup olive oil shopping list
- 2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned) shopping list
- 1 cup dry white wine shopping list
- 2 tomatoes, peeled, seeded, and chopped shopping list
- 2 tablespoons chopped fresh flat-leaf Italian parsley shopping list
- pinch of salt shopping list
- 2 cups water shopping list
- 1 lb small hard-shell clams or cockles, soaked in cool water for 30 minutes and well scrubbed shopping list
- 1 1/2 lb assorted firm-fleshed fish filets such as whiting, monkfish, turbot, porgy bream, red snapper, and sea bass, cut into chunks shopping list
- 4 slices coarse country bread, toasted and rubbed on one side with a garlic clove shopping list
How to make it
- 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.
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