Gallipoli style fish soup

Posted on Mar 27 2014 by Redazione


Serves 4
1 large rose fish
2 fillets grouper
1 fillet oily fish
1 angler
2 squids
4 prawns
2 onions
1 garlic clove
10 cherry tomatoes
a few bay leaves
dry white wine
evo oil
salt, pepper

Thoroughly clean the fish, prawns and mussels. Cut the squid in half.
Fry the garlic and sliced onions in oil for a few minutes.
Add all the fish and splash on a little wine.
Let the wine evaporate then add the tomatoes.
Season with salt and pepper. Add the chopped parsley and bay leaves. Cook for 20 minutes over a medium heat. Serve with toasted bread and sprinkled with a handful of parsley.