Mediterranean Fish Soup

Name: Mediterranean Fish Soup
Cuisine: International
Ingredients: 3 kg fish and seafood, such as red snapper, bream, monkfish, seabass, suid, clams and crayfish or large prawn tails; 20 Black Peppercorns; a large bunch mixed fresh herbs, such as parsley, rosemary and marjoram; 300ml dry white wine; 300ml fish stock or water; 2 tablespoons extra virgin olive oil; 1 large red onion, sliced; 4 garlic cloves, sliced; 2 dried red chillies, crushed; 4 plum tomatoes, skined; 4-6 slices of bread, 2cm thick, toasted

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Soup

Ingredients

3 kg fish and seafood, such as red snapper, bream, monkfish, seabass, suid, clams and crayfish or large prawn tails
20 Black Peppercorns
a large bunch mixed fresh herbs, such as parsley, rosemary and marjoram
300ml dry white wine
300ml fish stock or water
2 tablespoons extra virgin olive oil
1 large red onion, sliced
4 garlic cloves, sliced
2 dried red chillies, crushed
4 plum tomatoes, skined
4-6 slices of bread, 2cm thick, toasted

Accompaniment

Description

One of the best fish soup, I ve ever eaten.
This version which is from Sorrento (Italy) wont disapoint you.

Method

1
Chop the fish into 5cm chuncks or, if small, leave whole. Put in a large, flameproof casserole. Add the peppercorns, herbs, wine and stock. Bring to the boil, then reduce the heat to a gentle simmer and cover. Cook for 5-6 minutes.

Using a slotten spoon, remove the fish to a plate and keep hot. Measure the broth - there should be about 550ml or so - if not add extra water. Poor into a jug or bowl.

Add the oil, onion, garlic and chillies to the hot pan, fry for 2 minutes, then add the tomatoes. Return the fish and broth to the pan. Bring back to simmering and serve ladled over chuncks of toasted bread as soup, then ladle out the fish as a stew. Alternatively, serve both at the same time.