Italian
Fish Soup
by Chef Max Mariola · 1.1M subscribers on YouTube
A quick and flavorful fish soup made with mixed fish (monkfish, tub gurnard, weever fish), mussels, and a rich tomato sauce served on crispy garlic-rubbed bread. Chef Max Mariola shows how to make this delicious and economical dish at home.
- Cook
- 10 min
- Servings
- 3
- Difficulty
- medium
Ingredients
14 items- Onion
- Olive OilUse abundant olive oil
- Parsley StemsParsley stems
- Fresh GarlicFresh garlic, chopped like a spring onion
- Chili PepperWhole chili pepper
- MonkfishMonkfish
- Pesce LucernaTub gurnard
- TracinaWeever fish
- BreadStale bread, sliced and rubbed with garlic for toasting
- Rosé WineRosé wine for deglazing
- Pomodoro del PiennoloWhole Piennolo tomatoes, crushed by hand
- SaltTo taste
- MusselsMussels, shelled, with their liquid
- ParsleyFresh parsley for garnish
Method
- Roughly chop the onion into large pieces.
- In a wok, heat abundant olive oil with parsley stems.
- Add fresh garlic, chopped like a spring onion.
- Add a whole chili pepper.
- Add all the fish (monkfish, tub gurnard, weever fish) whole.
- Prepare the bread: rub slices of stale bread with garlic, drizzle with olive oil, and toast in a pan.
- Deglaze with a splash of rosé wine, letting the alcohol evaporate.
- Add the whole Piennolo tomatoes (crushed by hand).
- Stir and season with salt.
- Add the mussels (shelled) with their liquid.
- Cover and cook for about 10 minutes.
- Serve the soup over the toasted bread and garnish with fresh parsley.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
