Fish Soup

Name: Fish Soup
Yield: serves 6
Ingredients: 1 pound grouper fillet, with skin; 1 pound monkfish fillet, membrane removed; 1 1/2 teaspoons kosher salt; 1 cup all-purpose flour for dredging the fish; 2 cups water; 1/4 cup extra-virgin olive oil; 5 plump garlic cloves, peeled and sliced; 1/2 teaspoon peperoncino flakes, or to taste; 1 1/2 cups white wine; 6 sprigs fresh thyme; 2 bunches scallions, trimmed and chopped (about 2 cups); 1 tablespoon white-wine vinegar; 1 tablespoon chopped fresh Italian parsley; A heavy saucepan, such as an enameled cast-iron French oven, 10 inches wide, with a 3-to-4-quart capacity

December 9, 2011

In the coastal areas of Basilicata, the varied catch of the day is the basis of this uncomplicated yet very tasty fish soup. Here I recommend using monkfish and grouper fillets, both with firm texture, so they won’t fall apart in the zuppa. Halibut is another good choice. Indeed, many varieties of fish and shellfish can be prepared this way, as long as you adjust the cooking time so the flesh remains intact and avoid overcooking. If using clams or mussels, use a wider pot, so the shells do not break the meaty fish as they open. For a more substantial dish, place a slice of grilled or toasted country bread, or a few slices of spicy potato, Patate Lessate con Diavolicchio (page 302), in each soup bowl before ladling in the zuppa di pesce.

Recipe notes

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