Fish Soup (Zuppa Di Pesce)
|Fish||5 Cup (80 tbs) (1.2 Liters)|
|Garlic||2 Clove (10 gm), crushed|
|Celery stalks||2 , chopped|
|Onion||1 , sliced|
|Chopped parsley||2 Tablespoon|
|Dry white wine||1 Cup (16 tbs) (250 Milliliter)|
|Shrimp||1⁄2 Pound, shelled (250 Gram)|
|Tomatoes||1⁄2 Pound, peeled (250 Grams)|
|Fish||2 Pound, cut and chopped into bite-size pieces (1 Kilogram, Mixed)|
|Olive oil||3⁄4 Cup (12 tbs) (83 Milliliter)|
Make fish stock by boiling fish heads and shrimp shells in water for about ten minutes.
Add celery, onion, vinegar and salt to fish stock.
Simmer, covered, for about ten minutes.
Strain broth and set aside.
Saute the shrimp and the fish in the oil with the garlic, bay leaves, thyme, basil and parsley for about five minutes, stirring constantly.
Add fish stock, wine, tomatoes and salt and pepper to taste.
Bring to a boil.
Reduce heat, cover and simmer for about 20 minutes.