Roman-Style Fish Soup (zuppa Di Pesce Alla Romana) Recipe

Every region of Italy with a coastline has a characteristic fish soup. This Roman version is spicy with garlic and hot chile. It contains a minimum of
liquid, so it is more like a stew than a soup. Use whatever fish varieties are available with the exception of strong-flavored oily fish, which would overwhelm the delicate shellfish.

Serves 4

INGREDIENTS

2 cloves garlic, chopped

pinch of red pepper flakes

1/3 cup olive oil

2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned)

1 cup dry white wine

2 tomatoes, peeled, seeded, and chopped

2 tablespoons chopped fresh flat-leaf italian parsley

pinch of salt

2 cups water

1 lb small hard-shell clams or cockles, soaked in cool water for 30 minutes and well scrubbed

1 1/2 lb assorted firm-fleshed fish filets such as whiting, monkfish, turbot, porgy bream, red snapper, and sea bass, cut into chunks

4 slices coarse country bread, toasted and rubbed on one side with a garlic clove

DIRECTIONS

In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the squid and cook and stir until opaque, about 2 minutes. Add the wine and simmer for 1 minute longer. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer.

Add the water and bring to a simmer. Add the clams (discard any that do not close to the touch) and fish, cover, and cook until all the clams open and the fish is opaque throughout, about 5 minutes. Discard any clams that failed to open. Adjust the seasonings.

Place a bread slice in each warmed soup plate. Ladle the soup over the bread and serve.

Tags: Fish, Pescella, Recipe, Roman, Romana, Soup, Style, Zuppa