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- Mussel Soup
- (Zuppa di Cozze)
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- Ingredients:
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- For the Fish Stock:
2 and 1/4 lbs (1 kg) white fish (or white fish heads and bones with the gills removed)
1 onion, chopped
1 carrot, sliced
1 celery stick, sliced
1 fresh thyme sprig
1 fresh flat-leaf parsley sprig
1 tablespoon black peppercorns, moderately crushed
Salt
For the Soup:
20 mussels, scrubbed and beards removed
- 2 tomatoes, peeled, seeded and chopped
1 onion, chopped
- 2 tablespoons extra virgin olive oil
1 garlic clove, halved
Pinch of saffron threads
1 tablespoon chopped fresh flat-leaf parsley
4 country-style bread slices
Salt and pepper
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- Directions:
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- Prepare the Fish Stock:
Pour 3 pints (2 liters) of water into a large saucepan, add the onion, carrot, celery, herbs, and peppercorns and season with salt.
Gradually bring to a boil, then lower the heat and simmer for about 30 minutes.
Remove from the heat, leave to cool, then add the fish (the water should just cover the fish).
Return to the heat, bring just to a boil, then lower the heat and simmer for another 20-25 minutes.
Remove from the heat and let the fish cool in the stock for a stronger flavor.
Strain the stock.
Leave to cool slightly, then strain.
Prepare the Soup:
Get rid of any mussels with broken shells or that do not shut immediately when tapped.
Put the mussels in a dry frying pan, place over a high heat and cook for about 5 minutes until the shells open.
Discard any mussels that remain closed.
Remove the mussels from the shells and set aside.
Heat the olive oil in a saucepan.
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- Add the onion and saffron and cook over a low heat, stirring occasionally, for about 5 minutes.
Add the tomatoes and fish stock, season with salt and pepper and cook for about 20 minutes.
Add the mussels.
Toast the bread on both sides under a preheated grill.
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- Rub the slices with the garlic and place a slice in each of four soup bowls.
Ladle in the soup and sprinkle with the fresh parsley. Serves 4.
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- That's it!
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