1/4 cup Tantillo extra-virgin olive oil (plus a little extra for drizzling)
5 cloves garlic
1 fennel bulb, coarsely chopped
1 small leek, washed well and coarsely chopped
1 stalk celery, coarsely chopped
Sea salt
Freshly ground black pepper
4 fresh Roma or canned San Marzano tomatoes, halves 3 cups canned San Marzano tomatoes and their juice
1 cup white wine
1 cup Ricard (or other anise liqueur)
2 sprigs parsley
2 sprigs thyme
1 bay leaf
1 teaspoon whole black peppercorns
2 pounds fish bones, cleaned
1 pound assorted fresh fish fillets (cod, bass, flounder, salmon, grouper), cut into 2-inch pieces
Chopped parsley, for garnish
1Heat the 1/4 cup Tantillo extra virgin olive oil in a large stockpot or Dutch oven. Add the garlic, fennel, leek, and celery.
2Cook, stirring occasionally, until the vegetables are translucent, 7 to 10 minutes. Season with 1 teaspoon salt and 1/4 teaspoon black pepper.
3Add the fresh tomatoes and continue cooking until they begin to break down, about 10 minutes.
4Add the canned tomatoes, wine, Ricard, parsley, thyme, bay leaf, and peppercorns. Bring to a boil over a high flame, and then reduce the heat to a simmer.
5Cook until the tomatoes have broken down substantially, 15 to 20 minutes, stirring frequently throughout. Add the fish bones and enough water so that the bones are covered.
6Stir while the pot simmers for 20 minutes. Strain the liquid through a fine-mesh sieve. Let cool, then refrigerate for up to 2 days.
7Before using, skim the surface of any impurities that rise to the top.
8Reheat the zuppa in a stockpot over a medium flame until gently simmering. season with salt and pepper to taste.
9Add the fish pieces and cook for about 6 minutes; the fish should be well cooked and flaky.
10Ladle the soup into serving bowls. Add the chopped parsley just before serving, and drizzle with a Tantillo extra-virgin olive oil.
Ingredients
1/4 cup Tantillo extra-virgin olive oil (plus a little extra for drizzling)
5 cloves garlic
1 fennel bulb, coarsely chopped
1 small leek, washed well and coarsely chopped
1 stalk celery, coarsely chopped
Sea salt
Freshly ground black pepper
4 fresh Roma or canned San Marzano tomatoes, halves 3 cups canned San Marzano tomatoes and their juice
1 cup white wine
1 cup Ricard (or other anise liqueur)
2 sprigs parsley
2 sprigs thyme
1 bay leaf
1 teaspoon whole black peppercorns
2 pounds fish bones, cleaned
1 pound assorted fresh fish fillets (cod, bass, flounder, salmon, grouper), cut into 2-inch pieces
Chopped parsley, for garnish
Directions
1Heat the 1/4 cup Tantillo extra virgin olive oil in a large stockpot or Dutch oven. Add the garlic, fennel, leek, and celery.
2Cook, stirring occasionally, until the vegetables are translucent, 7 to 10 minutes. Season with 1 teaspoon salt and 1/4 teaspoon black pepper.
3Add the fresh tomatoes and continue cooking until they begin to break down, about 10 minutes.
4Add the canned tomatoes, wine, Ricard, parsley, thyme, bay leaf, and peppercorns. Bring to a boil over a high flame, and then reduce the heat to a simmer.
5Cook until the tomatoes have broken down substantially, 15 to 20 minutes, stirring frequently throughout. Add the fish bones and enough water so that the bones are covered.
6Stir while the pot simmers for 20 minutes. Strain the liquid through a fine-mesh sieve. Let cool, then refrigerate for up to 2 days.
7Before using, skim the surface of any impurities that rise to the top.
8Reheat the zuppa in a stockpot over a medium flame until gently simmering. season with salt and pepper to taste.
9Add the fish pieces and cook for about 6 minutes; the fish should be well cooked and flaky.
10Ladle the soup into serving bowls. Add the chopped parsley just before serving, and drizzle with a Tantillo extra-virgin olive oil.
Zuppe Di Pesce Amalfitano
