John Myers
Italian Fish Soup
The perfect italian fish soup recipe with a picture and simple step-by-step instructions.
- 2 Pc. Red onions
- 1 Pc. Clove of garlic
- 2 tbsp Olive oil
- 2 Pc. Small zucchini
- 400 g Chopped canned tomatoes
- 850 ml Fish stock, alternatively vegetable stock
- 100 g Pasta Conchiglie
- 350 g Firm-Fleshed fish, e.g. Cod
- 1 tsp Lemon peel zest
- 2 tbsp Freshly squeezed lemon juice
- 1 tsp Fresh or dried oregano
- 1 tbsp Food starch
- 1 tbsp Cold water
- Salt pepper
- Fresh basil
- Finely chop the onions and garlic and sauté them in the heated oil in a large saucepan. Cut the zucchini into slices and add. Simmer for a few minutes while stirring.
- Add the fish stock, chopped tomatoes and pasta. Bring to the boil and simmer on reduced heat for approx. 5 – 10 minutes. Add the dried herbs, salt, pepper and lemon zest. Mix the cornstarch with 1 tablespoon of water and add to the soup. Bring to the boil and stir well.
- Cut the fish into bite-sized pieces and drizzle with lemon juice. Add to the soup and simmer over low to medium heat for about 5 minutes until the fish is cooked through. Do not stir too long or too much, otherwise the fish will disintegrate. Season the soup again to taste, seasoning if necessary.
- Sprinkle with chopped basil and serve in deep plates. This fits z. B. ciabatta or focaccia as a side dish. I also put a dollop of red pesto on top.
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