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Mediterranean fish soup


  • 600 g rock fish
  • 200 g mussels
  • 200 g prawns
  • 500 g angler fish
  • 800 g turbot
  • 200 g cuttlefish
  • 150 g cherry tomatoes
  • 2 cloves of garlic
  • 1 small onion
  • 1 stalk of celery
  • 1 small carrot
  • 1 dl Chardonnay wine
  • 1 Sprig of marjoram
  • 60 g Extra-virgin olive oil

Clean and filet all the fish taking care to keep the bones and the shells of the crustaceans. With these make a broth by cutting and cubing the vegetables and cutting the bones into small pieces.

In a pot fry the vegetables, the marjoram and the fish bones. Add the cherry tomatoes and let cook with the wine, and then cover barely the all with water. Bring to a boil then simmer until about 40 minutes. Filter the broth making sure to squeeze well to add all the flavor of the fish to the liquid.

Replace on the fire and began to reduce until the desired flavor is achieved.

Cut the filet of fish into pieces approximately 40g and lightly cook in the fish stock.

Divide the fish on the plates and finish by pouring the soup.

The extraordinary complexity of Giulio Ferrari makes it perfect for enhancing a very wide range of dishes. In this case it goes beautifully with the flavours of the Mediterranean.