Neapolitan Fish Soup
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Neapolitan Fish Soup
A traditional seafood soup prepared with a variety of fresh fish and shellfish simmered in a light tomato broth. This flavorful dish comes from the fishing traditions of Naples and the surrounding coastal villages, where the catch of the day was transformed into a hearty family meal.
Servings6
Calories280kcal
Equipment
- Large soup pot
- Knife
- Cutting board
- Wooden spoon
- Ladle
Ingredienti
- 500 g mixed firm white fish red mullet, scorpionfish, gurnard, or similar, cut into pieces
- 300 g mussels cleaned
- 300 g clams cleaned
- 200 g squid sliced into rings
- 400 g canned peeled tomatoes crushed
- 3 cloves garlic minced
- 4 tablespoons extra virgin olive oil
- 1.5 liters fish stock or water
- 2 tablespoons chopped fresh parsley
- Salt to taste
- Black pepper to taste
- Crusty bread for serving
Istruzioni
- Heat the olive oil in a large pot over medium heat.
- Add the garlic and sauté for about 1 minute, until fragrant.
- Add the crushed tomatoes and cook for 10 minutes, stirring occasionally.
- Pour in the fish stock or water and bring to a gentle boil.
- Add the squid and cook for 10 minutes.
- Add the fish pieces and simmer for 8 to 10 minutes.
- Add the mussels and clams, cover the pot, and cook for 5 minutes, or until they open.
- Discard any shellfish that remain closed.
- Season with salt and black pepper to taste.
- Stir in the chopped parsley.
- Serve hot with slices of crusty bread for dipping into the broth.
Note
Traditionally, fishermen used whatever seafood was available that day.
Scorpionfish and gurnard are especially prized for producing a rich, flavorful broth.
Toasted bread rubbed with garlic is a classic accompaniment.
For a spicier version, add a pinch of red pepper flakes while cooking the garlic.
Scorpionfish and gurnard are especially prized for producing a rich, flavorful broth.
Toasted bread rubbed with garlic is a classic accompaniment.
For a spicier version, add a pinch of red pepper flakes while cooking the garlic.