Red Mullet Soup, After Scorpionfish Soup: Zuppa di Scorfano Recipe

Name: Red Mullet Soup, After Scorpionfish Soup: Zuppa di Scorfano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 8 cloves garlic, peeled and left whole; 4 scallions, cut into quarters; Salt and pepper; 1/2 bottle dry white wine; 2 ripe tomatoes, peeled, seeded, and finely chopped; 2 quarts water; 2 1/4 pounds red mullet, scales removed, fins snipped; 2 teaspoons dried chili flakes; 8 (1-inch thick) slices Italian peasant bread; 1/2 bunch fresh parsley, chopped

Servings: persons

1/4 cup extra-virgin olive oil
8 cloves garlic, peeled and left whole
4 scallions, cut into quarters
Salt and pepper
1/2 bottle dry white wine
2 ripe tomatoes, peeled, seeded, and finely chopped
2 quarts water
2 1/4 pounds red mullet, scales removed, fins snipped
2 teaspoons dried chili flakes
8 (1-inch thick) slices Italian peasant bread
1/2 bunch fresh parsley, chopped

1
In a 3-quart saucepan, heat the oil over medium heat.
2
Add the garlic and scallions and cook until the garlic cloves begin to turn a light golden brown.
3
Remove garlic and scallions, reserving the garlic.
4
Add the 1/2 bottle of wine to the saucepan and season with salt.
5
Add the tomatoes and 2 quarts water.
6
Season the fish with salt and pepper.
7
Add the fish, and cook 15 to 20 minutes to make a stock.
8
Add 1 teaspoon chili flakes.
9
Season with salt and add 1 teaspoon of chili flakes and simmer until cooked through.
10
Remove the fish, whole, from the pan, and place on a platter.
11
Toast the slices of bread and then rub each gently with 1 of the reserved garlic cloves.
12
Place 2 pieces of toast in the bottom of each serving bowl and cover with the fish stew and serve with pieces of fish.
13
Sprinkle with chopped parsley and remaining 1 teaspoon of dried chili flakes.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 8 cloves garlic, peeled and left whole, 4 scallions, cut into quarters, Salt and pepper, and more.

Yes, Red Mullet Soup, After Scorpionfish Soup: Zuppa di Scorfano falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Mullet Soup, After Scorpionfish Soup: Zuppa di Scorfano

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