BEST FISH SOUP RECIPES

Steps:

• 1. Grating the butternut squash into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.
  2. Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
  3. Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.
  4. Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
  5. Serve drizzled with olive oil and sprinkled with the chopped parsley.

Steps:

• We clean and wash the carps well, then we cut the head, the tail and the fins for each one. Slice the onion coarser, and cut the tomatoes and kapia peppers into larger pieces.
• We take a pot of soup in which we place the fish pieces first. Put sliced onions on top at the end add the tomatoes and chopped paprika. Fill the pot with cold water, about 5 litres, season with sea salt and one peppercorns and put it to boil, over medium heat, for about two hours.
• After it has boiled, let it cool a bit, then, while it is still hot, pass this soup through a sieve. Try with a spoon or a wooden spoon to mix in the sieve, so that you can press as much of the solid part through the sieve.
• Add three tablespoons of paprika to the soup base and poured the soup base back into the pot and boiled it. Because it is a fish concentrate, we add about two litres of water. Season with of one teaspoon of chilli flakes and taste, if you want, add more salt and pepper.
• When the soup has boiled, add the fish pieces, and simmer for another 10-15 minutes. Served hot, with the addition of chilli and fresh bread.