Fish soup with macaroni (zuppa di pesce e maccheroncini)
Every trattoria, the length and breadth of the coastline of Italy, will serve a fish soup like this – perfectly plain, pure and simple.
This recipe is an extract from Cucina del Veneto: Delicious recipes from Venice and Northeast Italy, by Ursula Ferrigno (Ryland Peters & Small, £22)
If you like this recipe, why not try more Soup Recipes from the House & Garden archive?
What you'll need
Fish soup with macaroni (zuppa di pesce e maccheroncini)
Recipe information
Yield
4
Ingredients
Preparation
Step 1
Cut the fish into fork-friendly chunks.
Step 2
Bring 2.25 litres cold water to the boil. Reduce the heat, add the fish chunks and one-third of the parsley and simmer for about 10 minutes. Transfer the fish to a plate using a slotted spoon, then strain and reserve the cooking liquid.
Step 3
Combine the olive oil, onion, garlic, tomatoes and half the remaining parsley in a clean saucepan. Season with salt and pepper and simmer gently for 10 minutes.
Step 4
Add the reserved fish broth and the macaroni to the pan and cook gently until the pasta is done, tasting as you go.
Step 5
Add the fish to the pan and heat through briefly. Sprinkle with the remaining parsley and serve hot.
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