Fish soup (4)
Instructions
Among the most suitable fish, fish Capon, palombo, mullet, cuttlefish.
FRY a finely chopped onion, celery, garlic and parsley in a glassful of olive oil, then add some tomato paste or peeled, Cook the sauce for about 10 minutes.
Put in pan fish to meat firmer: fish, cuttlefish, Stacie palombo to pieces; Add salt and pepper, cover with water and bring to the boil over, Cook for 10 minutes.
Add fish to meat more tender: mullet, hake and continue cooking, always briskly, for other 10 minutes.
Finally put the mussels without opening in a saucepan aside, without adding water.
Serve the soup with slices of toasted bread.
Ingredients and dosing for 4 persons
- 1500 g of mixed fish
- 500 g of mussels
- 1 glass of olive oil
- Onion
- Celery
- Parsley
- Garlic
- Tomatoes (or peeled)
- Toasted bread
- Salt
- Pepper