Fish soup (“cioppino” here fish & tomato stew) – Zuppa di pesce

Ingredients for 4 servings

  • 2 1/4 lb. of mixed fish for soup
  • 1 small lobster
  • 10 1/2 oz of prawns
  • 10 1/2 oz of squids and cuttlefish
  • 1 medium onion
  • 1 clove of garlic
  • 2 tbsp of tomato puree
  • extra virgin olive oil
  • fresh parsley 1 bu.
  • salt
  • pepper TT

 

Preparation
Brown a minced mix of onion, garlic and parsley in a saucepan with oil; add the tomato puree melted in plenty of hot water, salt, pepper and simmer for a couple of minutes. Then add the lobster, the squids and the cuttlefish and cook for 15 minutes. After add the prawns and the fish and cook for another 10 minutes.