Fish Soup
Ingredients
- 400 gTrachyscorpia cristula echinata (Köhler 1869) (in large chunks)
- 400 gLophius budegassa (in large cubes)
- 300 gLoligo vulgaris (in rings)
- 500 gMytilus edulis (cleaned)
- 200 gWild shrimp (whole)
- 1 pcOnion (sliced)
- 3 pcGarlic (minced)
- 4 pcRound tomato (diced)
- 2 tbspTomato caviar
- 200 mlDry white wine
- 4 tbspExtra virgin olive oil
- 1 pcHot chili pepper (seeded and minced)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlFish stock (prepared)
Method
A dense and aromatic seafood soup, where firm fish chunks meet open shellfish. The broth is deep red, thickened with tomato and olive oil, with a hint of chili that warms the palate.
- 1
Chop the onion and garlic. In a large skillet, sauté them with the chili in olive oil until translucent, without browning.
- 2
Add the squid rings. Sauté for 2 minutes over high heat to release their juices. Deglaze with white wine and reduce by half.
- 3
Add the diced tomatoes, tomato caviar, and fish stock. Bring to a simmer. The broth should start to lightly coat the back of a spoon.
- 4
Submerge the scorpion fish and monkfish pieces in the simmering liquid. Do not stir vigorously to avoid breaking the flesh. The fish should turn opaque and stay succulent at the core.
- 5
Add the mussels and shrimp. Cover. Once the mussels have opened and the shrimp turn bright pink, it's ready.
- 6
Sprinkle with chopped flat-leaf parsley. Adjust seasoning with sea salt and black pepper. Serve immediately.
Frequently asked questions
How do you get this dish right?
- Never boil the fish aggressively, or it will become rubbery. A gentle simmer is key.
- If you have the fish heads, sauté them at the start then remove them: that's where all the flavor is.
How long does this dish keep?
Consume immediately. Leftovers can be kept for 24h in the fridge, but shellfish will lose their texture. Reheat very gently without boiling.
