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RECIPE
14 INGREDIENTS8 STEPS30MIN

Zupa Di Pesce

5.0
2 Ratings
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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Zuppa di Pesce is a seafood soup in a light tomato-based sauce. This recipe originated in Italy and very popular Italian soup.

30MIN

Total Time
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 lb
Fish Fillets
2
Large  Tomatoes , diced
12 oz
1/2 cup
Extra-Virgin Olive Oil
1
Onion , diced
3 sprigs
4 cups
Fish Stock
1 cup
White Wine
to taste
to taste
Cayenne Pepper
to taste
Garlic Paste
1/2 cup
2 Tbsp
Fresh Parsley , chopped
1 cup
Cooked Small  Potatoes
(optional)
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Nutrition Per Serving
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CALORIES
639
FAT
40.5 g
PROTEIN
26.9 g
CARBS
35.9 g

Directions

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Step 1
Trim Fish Fillet (1 pound) of your choice and set the trimmings aside.
Step 2
Cut the fish fillets into large pieces. Peel Shrimp (12 ounce) and remove tails. Save the shell aside.
Step 3
In a stock pot, heat Extra-Virgin Olive Oil (1/2 cup) and saute Onion (1). Add the fish trimmings, shrimp shells, half the Tomato (1) and Fresh Thyme (3 sprig).
Step 4
Add Fish Stock (1 quart), White Wine (1 cup) and simmer for 20 minutes. Season with Salt (to taste), Cayenne Pepper (to taste) and Garlic Paste (to taste) to taste, simmer another 2 minutes
Step 5
Strain the solids from the stock, squeeze to extract all the stock/flavor.
Step 6
Add remaining Tomato (1) and Potato (1 cup), if using, simmer 3 minutes.
Step 7
Add in the fish, Capers (2 ounce), Fresh Parsley (2 tablespoon) to the fish soup, simmer 3 more minutes, remove from heat, taste and adjust seasoning.
Step 8
Serve hot.

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Nutrition Per Serving
Calories
639
% Daily Value*
Fat
40.5 g
52%
Saturated Fat
6.3 g
32%
Trans Fat
0.0 g
--
Cholesterol
165.3 mg
55%
Carbohydrates
35.9 g
13%
Fiber
2.3 g
8%
Sugars
5.1 g
--
Protein
26.9 g
54%
Sodium
1707.9 mg
74%
Vitamin D
--
--
Calcium
103.5 mg
8%
Iron
1.8 mg
10%
Potassium
492.7 mg
10%
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