Zuppa di Pesce (Adriatic Fish Soup) Recipe

Name: Zuppa di Pesce (Adriatic Fish Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds fresh fish meat, heads, bones and trimmings, washed and drained. Red perch, whiting and a mixture of other flavorful, but not strong-tasting, fish should be used. (See note.); 1 leek (white and tender green parts), split, washed and cut in half; 1 medium onion, peeled and cut in half; 2 large carrots, peeled and cut into large pieces; 2 stalks celery, with leaves, cut into large pieces; 2 medium tomatoes, coarsely chopped; 1 strip lemon rind, about 1 inch by 3 inches; 7 cups cold water; 1 cup dry white wine; 1 large bay leaf; 6 to 8 sprigs fresh thyme or 1/2 heaping teaspoon dried leaves; 2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried; 3 pounds fresh fish, boned and skinned, if desired. Ideally, use a mixture of monk, blackfish, sea bass, tile and other mild, firm-fleshed fish. Avoid strong-tasting varieties, such as blue fish or…; 5 to 6 tablespoons olive oil; 1 large garlic clove, peeled and minced; 2 cups finely chopped onion; 1 cup finely chopped carrots; 1 cup finely chopped celery; 5 cups fish stock; 1/2 teaspoon loosely packed saffron stems or 1/4 teaspoon powdered saffron Reserved cooked fish, if any (see Stock, above); 5 to 6 tablespoons butter; 3 tablespoons all-purpose flour; Salt, if desired; Freshly ground white pepper

Servings: persons

3 pounds fresh fish meat, heads, bones and trimmings, washed and drained. Red perch, whiting and a mixture of other flavorful, but not strong-tasting, fish should be used. (See note.)
1 leek (white and tender green parts), split, washed and cut in half
1 medium onion, peeled and cut in half
2 large carrots, peeled and cut into large pieces
2 stalks celery, with leaves, cut into large pieces
2 medium tomatoes, coarsely chopped
1 strip lemon rind, about 1 inch by 3 inches
7 cups cold water
1 cup dry white wine
1 large bay leaf
6 to 8 sprigs fresh thyme or 1/2 heaping teaspoon dried leaves
2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried
3 pounds fresh fish, boned and skinned, if desired. Ideally, use a mixture of monk, blackfish, sea bass, tile and other mild, firm-fleshed fish. Avoid strong-tasting varieties, such as blue fish or halibut, and soft, quick-cooking fish, such as sole or fl
5 to 6 tablespoons olive oil
1 large garlic clove, peeled and minced
2 cups finely chopped onion
1 cup finely chopped carrots
1 cup finely chopped celery
5 cups fish stock
1/2 teaspoon loosely packed saffron stems or 1/4 teaspoon powdered saffron Reserved cooked fish, if any (see Stock, above)
5 to 6 tablespoons butter
3 tablespoons all-purpose flour
Salt, if desired
Freshly ground white pepper

1
Place all ingredients in an 8-quart stockpot, preferably stainless steel.
2
Cover and bring to a boil.
3
Adjust heat so that the mixture is cooking at a medium boil.
4
Cover loosely and cook for 30 minutes, gently stirring once or twice.
5
Let the stock cool slightly.
6
Remove all solid ingredients with a slotted spoon.
7
Strain the stock carefully through two layers of dampened cheesecloth.
8
(Rinse and wring out the cheesecloth as necessary.)
9
If time permits, pick through the cooked fish and extract as many meaty bits as possible.
10
Discard all bones and skin.
11
Depending on the type and parts of fish used, this will yield 1 to 2 cups of flaked fish.
12
Reserve this for the soup.
13
Let the strained stock cool to room temperature.
14
It may then be refrigerated for up to 3 days or frozen in airtight containers for up to 2 months.

2377

kcal

Calories

229

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 24 ingredients. The key ingredients include: 3 pounds fresh fish meat, heads, bones and trimmings, washed and drained. Red perch, whiting and a mixture of other flavorful, but not strong-tasting, fish should be used. (See note.), 1 leek (white and tender green parts), split, washed and cut in half, 1 medium onion, peeled and cut in half, 2 large carrots, peeled and cut into large pieces, and more.

Yes, Zuppa di Pesce (Adriatic Fish Soup) 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.

Zuppa di Pesce (Adriatic Fish Soup)

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