Fish soup

  • Difficulty


  • 300 g0SX0055
  • ½ kg assorted fish
  • 2 cloves garlic
  • salt and pepper
Rotelline n° 55


Clean and bone the fish, rinse them and chop into chunks. Blanch the tomatoes in a pan with plenty of boiling water for 30 seconds; once drained and peeled, deseed and slice them finely.Brown the peel garlic in a large saucepan with a drop of oil, add the tomatoes, stir well and add the fish.Season with salt and pepper, cover the pan with a lid and simmer over a medium heat for about 20 minutes, adding 2 litres of warm water half way through.Drain the fish from the pan and set aside a few bits of fish and use the rest for other dishes; filter the broth, seep it in a saucepan and place it over the heat.Bring the broth to a bubble, toss the pasta in it and cook it al dente, then remove the pan from the heat, serve the soup in individual dishes and serve immediately, adding some of the fish set aside earlier.