TTI Italian Fish Seafood Soup
To all pescatarians and fish lovers, I have a recipe here for you.
My TTI Italian fish seafood recipe is a dish filled with warming flavours, giving your soul a real big hug with every spoonful. This recipe is inspired by the ‘Ciuppin‘ the infamous Ligurian fish soup that I enjoyed on my recent visit to Genoa. What I LOVE about this soup is that it not only tantalises your taste buds, but I believe that anyone can create this dish at home. So simple and straightforward, this recipe gives even novice cooks the confidence that they can create a well balance, nutritious and super flavoursome dish that will totally impress their friends and family.
Serve up with toasted crusty bread for great dipping and ‘scarpetta‘ (soak up the juice and wipe the bowl clean with bread) opportunities
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- Italian fish seafood soup
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- Italian fish seafood soup
[ingredients title=”Ingredients”]
- Olive oil
- 1 garlic clove, finely sliced
- 1 onion, finely chopped
- 1 celery stick, finely diced
- 1 carrot, finely diced
- Handful parsley, finely chopped (reserve some for garnish)
- 1/2 tsp dried oregano,
- 150ml white wine
- 1 tin cherry tomatoes/chopped tomatoes
- 1/2 litre of vegetable stock
- Salt
- Ground black pepper
- 300g fish mix (I use Sainsbury’s fish pie mix)
- 150g raw king prawns
[/ingredients]
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- Soften vegetable and herbs in a drizzle olive oil
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- Pour in wine
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- Add cherry tomatoes
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- Pour in stock and simmer for 20 mins
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- Poach the fish and prawns for 5 mins
[directions title=”Step by Step guide”]
- Heat up a good drizzle of olive oil in a saucepan and add all the vegetables and herbs. Cook on a low heat until softened for about 10-15 mins. Be careful to not brown the vegetables.
- Pour in the white wine, slightly turn up the heat up and cook until the wine has evaporated.
- Add the tomatoes to the pan and pour in the stock. Season with black pepper.
- Bring the soup to the boil, turn down the heat and simmer for 20 mins.
- At this point the tomato based soup should be full of flavour. Season with salt if needed.
- Now, poach the raw fish and prawns in the soup for 5 minutes.
- Serve with toasted crusty bread and garnish with parsley.
[/directions]
