ZUPPA DI PESCE
Provided by Moira Hodgson
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Slice the leeks and place them in a bowl of cold water. Rinse thoroughly to make sure all the grit is removed. In a large stock pot or heavy casserole, heat the olive oil and saute the leeks and garlic. Add the parsley, tomatoes, tomato paste, thyme, rosemary, fish stock and wine. Bring to boil, turn down heat and simmer for 20 minutes, uncovered.
- Add the fish fillets, shrimp and scallops and cook for five minutes. Correct seasoning and serve the soup immediately.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 3 grams, Sodium 1379 milligrams, Sugar 3 grams, TransFat 0 grams
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Joshsef Cool
[email protected]Wow! This dish is incredible! The broth is rich and flavorful, and the fish is cooked to perfection. I highly recommend this recipe to anyone who loves seafood.
Juli Neme0
[email protected]This recipe is easy to follow and the results are amazing! The broth is so flavorful and the fish is cooked perfectly. I will definitely be making this dish again and again.
Hridoy Sharma
[email protected]I made this dish last night and it was a hit with my family! The flavors were amazing and the fish was cooked to perfection. I will definitely be making this dish again.
Fal Pal
[email protected]This is a great recipe! I've made it several times and it always turns out delicious. The broth is flavorful and the fish is cooked perfectly. I highly recommend this recipe to anyone who loves seafood.