Italian
Fish Soup
by Cucina con Ruben · 548K subscribers on YouTube
A classic Italian fish soup made with sea bass, a light tomato broth, and crunchy croutons. The chef demonstrates filleting the fish, making a quick fish stock, and building a flavorful soup with fresh vegetables.
- Difficulty
- medium
Ingredients
17 items- Sea BassAlready scaled and gutted
- Celery
- ParsleyStems for stock, leaves for garnish
- Chili Pepper
- Tropea Red OnionRed onion
- Potatoes
- Cherry TomatoesCherry tomatoes
- Tomato Passata
- Garlic
- Dry White WineFor deglazing
- LemonZest for stock
- Basil(optional) — Optional garnish
- Olive (Olivette da Giacca)Gaeta olives or similar
- Pizza BiancaFor croutons
- Olive OilExtra virgin
- Salt
- Pepper
Method
- Fillet the sea bass: make an incision at the neck, run the knife along the back, detach the fillet. Repeat on the other side. Keep the carcass.
- Prepare the fish stock: in a pan with oil, sauté parsley stems and garlic. Add the fish carcass, let it brown, deglaze with white wine. Add cold water and cook for 20 minutes.
- Cut the vegetables: Tropea onion into thin rounds, celery into cubes, minced garlic, chili, potatoes into cubes, cherry tomatoes in half.
- In another pan with oil, wilt the vegetables (onion, celery, garlic, chili). Add the cherry tomatoes and cook. Add the potatoes and let them stick slightly.
- Add the tomato passata, stir.
- Strain the fish stock and pour it into the vegetable base. Season with salt.
- Cook over low heat until the potatoes are tender.
- Prepare the croutons: cut the pizza or bread into cubes, toast in oven or pan until golden.
- Add the sea bass fillets skin side down to the soup, cover and cook for 3 minutes.
- Add the olives, chopped parsley.
- Serve the soup with croutons.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
