If you think that making fish soup is a long and complicated affair, then think again. This recipe is simple and delicious. I use only the head and bones of the fish to make a tasty and delicate consommé, to which I add a little pasta at the end to make it more Italian. You can also mix different fish to give it a richer taste.
Use the head and the bones to make the fish consommé and the fillets for your main course. If you prefer to make a chunky and rich fish soup, ask your fishmonger to skin the fillets and cook them in the consommé for 10 minutes just before serving it.
Preparation time: 1 hour
Serves 4-6
Ingredients
● 2 heads and bones of fresh sea bass/hake/red snapper/sea bream
● 1 celery stick
● 1 peeled carrots cut into chunks
● ½ peeled onion
● Small bunch of fresh parsley finely chopped
● 1 bay leaf
● 2 slices of lemon
● 5-6 tablespoons extra virgin olive oil
● 2 crushed cloves garlic
● 100g plum tomatoes or passata (fresh or from the tin)
● 2 anchovy fillets
● A splash of white wine
● Approx 2 litres water
● 100g spaghetti (optional)
● A pinch of crushed chilli (optional)
● Salt and freshly ground black pepper to taste
● Freshly grated pecorino or Parmesan cheese (optional)
