Traditional Fisherman's Soup Recipe
The traditional fisherman's soup is a delicious preparation made with sea bass, monkfish, hake and mussels, enriched with vegetables and served with a flavorful court-bouillon. A rich and flavorful dish, enhanced with saffron threads for an exotic touch and paired with wines such as Lison-Pramaggiore Tocai Italico “Classico” DOC, Bolgheri Bianco DOC or Trebbiano D'Abruzzo DOC. Enjoy your meal!
Instructions
- Thoroughly clean all the fish and peel the onion, sticking the clove into it.
- Clean and slice one carrot, chop the celery, and put everything in a large pot with the fish trimmings, the aromatic bunch, salt, pepper, and about two and a half liters of water. Cover the pot and let it cook over low heat for about half an hour to prepare a flavorful court-bouillon.
- Boil the potatoes starting from cold salted water; when the water starts boiling, add the other vegetables sliced into rounds and cook for about 20 minutes. Drain the vegetables and set aside.
- Scrub the mussels thoroughly under running water to clean them, then make them open in a covered pan over high heat.
- Cut the fish into substantial pieces and place them in a large pot; cover with the filtered court-bouillon through a fine sieve and bring to a boil. Reduce the heat and let the fish cook for about half an hour over medium heat.
- Arrange the dish by placing the hot fish pieces in the center, surrounded by shelled mussels and cooked vegetables.
Notes
To give a unique touch to your fisherman's soup, add a few saffron threads to the court-bouillon during the fish cooking for a delicate and exotic aroma that pairs perfectly with the sea flavors.