One of the basic rules for an excellent fish soup and the exclusive use of absolutely fresh fish.
SERVES 4
essential Fish: Redfish
No. 8 medium sized
No. 8 Tracino
Cuocci No. 4 (or Gallinule)
No. 8 fish mazzamma range (mixed network of fisherman)
No. 1 Grongo from which to obtain at least eight pieces of 7 / 8 cm each
No. 1 Murena (it's rare to find, but if you can have a fish soup that rivals the greatest chef).
Fish unnecessary (amount to taste):
Monkfish (chopped)
Eels small (cut into pieces of 6 / 7 cm)
calamari
true small polyps
Prawns
Crabs Scampi or cob
No. 8 medium sized
No. 8 Tracino
Cuocci No. 4 (or Gallinule)
No. 8 fish mazzamma range (mixed network of fisherman)
No. 1 Grongo from which to obtain at least eight pieces of 7 / 8 cm each
No. 1 Murena (it's rare to find, but if you can have a fish soup that rivals the greatest chef).
Fish unnecessary (amount to taste):
Monkfish (chopped)
Eels small (cut into pieces of 6 / 7 cm)
calamari
true small polyps
Prawns
Crabs Scampi or cob
Some shellfish is not bad, as it gives more flavor to the soup, but you can live without (not to overdo the amount not to cover the taste and the scent of the rest of the fish):
Mussels (four each)
Clams (even better cockles, a handful each)
Fasolare (two each)
clams (three each)
sea snails (maruzzielli, a handful each)
Scuncigli (three each)
Other Ingredients:
Tomato or tomato sauce (to taste)
Three cloves of garlic Extra virgin olive
A sprig of parsley
Hot pepper Salt (to use only at the end)
A glass of white wine
To the accompaniment :
Toasted bread into cubes of two cm. rubbed garlic or chili.
The croutons can also be fried in a pan with a little olive oil and then rubbed with garlic or chili.
Procedure: Clean and wash well
fish, shellfish and seafood.
If you managed to arrange the Murena, keep in mind that it is very tricky, but the fishermen know a little trick to remove them: before you clean it and cut it into pieces, hang the tail and, with a cloth, squeezing hard with both hand, spend more time (at least twenty), with a constant motion, from tail to head. At this point, put it down and put lying on the table, cutting his head (which BUTT), into which bones were deposited in the body.
In a large pan, pan, fry the three cloves of garlic, duly released from the outer cuticle and cut in half, extra virgin olive oil (to taste). Just
gold, get rid of the garlic cloves. Cool down the oil and add the white wine, putting all the heat and low heat, waiting to dry wine.
Separately, in a large pot, you open the seafood, and avoid overcooking them.
stored separately in a tray of seafood just cooked and retrieved the stock issued by them during the cooking process, which filters and carefully put it aside for use later.
Add the tomato oil and cook, still over low heat for a quarter of an hour, adding the broth that you have recovered from seafood.
Begin to cook the fish, only one type at a time, which, when cooked, stored in the tray.
After the fish, the same system and the same procedure, go to cooking octopus, squid, shrimp, etc..
At this point, taste the sauce and add, if necessary, salt to taste and, if your taste, hot pepper to taste, but without exaggeration.
Let dry a little ', then put it back into the sauce obtained fish, shellfish and seafood, making them cook for a few minutes.
Turn off the heat and sprinkle with chopped parsley you well.
Let cool to allow flavors to blend well.
Serve warm but not hot, with croutons.
NB Depending on your preference, the seafood can serve them with the shell or peeled before.
be served with cold white wine motto (Falanghina, Pinot Grigio, Pere 'and Palumbo, Greek di Tufo, etc).
The school supporters in red wines has dispelled the mandatory white on the fish, advising on a Fish Soup, quality red like Aglianico, Primitivo di Manduria, Nero d'Avola, Negramaro di Puglia, Lacrima di Morro d'Alba, Casavecchia, etc, served slightly chilled.
