Fish Soup Sicilian Style Recipes
1/2 cup extra virgin olive oil
1/2 cup Spanish onion, diced
1/2 cup fennel bulb, diced
salt & pepper
2 plump cloves garlic, sliced
1/2 cup Italian white wine
1 14.5 ounce can plum tomatoes with juices, hand-crushed
2 boxes of seafood stock
2 pounds filet of white-fleshed fish, cut into 1"cubes
2 tablespoons Italian parsley, chopped
ciabatta bread, to dip
1. Heat an 8 quart sauce pot over medium heat. Add the olive oil. When oil is hot, add the onion and fennel and a pinch of salt. Lower heat and sauté, 5-7 minutes until translucent. Add the garlic and sauté another minute. Pour in the wine, increase heat to medium until wine comes to a boil. Add the tomatoes. Let soup base simmer 5 minutes. Season with salt and pepper
2. Place the fish in the pot, making sure fish is all covered with liquid. Cover the pan and cook at a low simmer, five minutes. Remove lid – fish should be cooked through. Gently stir contents.
3. Serve in shallow bowls with grilled ciabatta bread and saffron aioli.