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Taranto-style fish soup with seafood
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Gurkerl Küche
Holen Sie sich den Geschmack Süditaliens direkt in Ihre Küche! Diese aromatische Fischsuppe nach Taranto-Art vereint frischen Meeresfisch, zarte Garnelen und Miesmuscheln in einer fruchtigen Paradeisersauce. Ein echtes Highlight für alle Liebhaber von Meeresfrüchten, das mit knusprig geröstetem Weißbrot am besten schmeckt. Einfach, ehrlich und unglaublich gut!
Preparation method
Ingredients overview
- 500 g saltwater fish (e.g. cod or monkfish)
- 300 g large prawns
- 250 g mussels
- 180 g cherry tomatoes
- 1 clove of garlic
- 1 tsp fresh basil
- 1 tsp fresh parsley
- 60 g strained tomatoes
- 1 tbsp extra virgin olive oil
- 1 pinch of salt
- 1 pinch of ground black pepper
Wash the fish, pat dry, and cut into bite-sized pieces. In a large pan or pot, heat the olive oil with the whole garlic clove. Add the chopped parsley, basil, fish pieces (including bones and head for more flavor, if available), and the prawns.
Pour in a little water (the meat should be about half covered) and let it simmer for a few minutes. Remove the garlic. Quarter the cherry tomatoes and add them along with the strained tomatoes and the mussels. Pour in enough water so that all ingredients are almost completely covered, and simmer for another 5 minutes.
Arrange the soup in deep plates and serve hot. Crispy toasted slices of white bread go wonderfully with this.
Chef's tip
For a more intense aroma, use a splash of white wine to deglaze before adding the water.
Ingredients
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