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Fish soup with conger

by Ada Parisi
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Zuppa di pesce con grongo

The fish soup is a summer classic: in this case I used as a base the conger, a typical soup fish. In combination with mussels and prawns. I added some tomato fillet and served the fish soup with conger with slices of homemade bread lightly toasted and greased with extra virgin olive oil.

The conger (Conger conger Linnaeus 1758) it is a tasty anguilliform bony fish but quite rich in bones. For this reason it is consumed mainly of medium to large size. Is’ a classic soup and broth fish.

Some tips for a perfect fish soup

Many think that fish soup is a complex and difficult dish to make. Actually it is not. It just takes a little’ of patience to get a soup as good and rich as that of your favorite fish restaurant. First of all, the raw material: you need a good soup fish, otherwise the road is uphill. This means conger eel, the little hen, redfish. Fish a little’ Spiny, but with an incomparable taste. You can add as many fish as you want: calamari, cuttlefish, slice or bone fish, molluscs and crustaceans. There is no minimum number, depends on the catch and your preferences. I wanted to enhance the conger and I added only shrimp and mussels. If you want a fish soup “complete’ try my recipe, stolen from a fish restaurant in Southern Sicily. And don't forget mine SPICY SQUID SOUP , very fast and tasty.

You also need a Sauté as a base with carrots, garlic, Onion, parsley, some tomato fillet, celery and a pinch of chilli. And of course in this case you need the cartoon made with shrimp shells and conger remains, to which must be added the cooking water of the mussels. All, well filtered, will give your fish soup with conger thickness, the taste, the expressive power worthy of a large plate.

You can serve this soup accompanied by pilaf rice, couscous or sardinian fregula, so as to have a tasty single dish. And now I wish you good day!

Zuppa di pesce con grongo

FISH SOUP WITH CONGER, SHRIMP AND CLAMS

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 kilogram of conger or other soup fish

8 jumbo shrimp

400 grams of pink nassa shrimp

800 grams of mussels

250 grams of tomatoes type Datterino or Ciliegino

parsley as required

a glass of dry white wine

salt and pepper, to taste

extra virgin olive oil, to taste

a small piece of chili pepper

a clove of garlic

a piece of onion, carrot and celery

homemade bread to serve the soup

Procedure

Fish soup with conger, mussels and prawns

Conger eel soup

For fish soup with conger, shrimp and mussels you will need the comic made with shrimp heads and carapaces and the cooking water of mussels. Clean the conger by cutting it into pieces and preserving the head and tail. Clean the shrimps preserving the heads and carapaces.

Brown the carrot in a pan, celery, the clove of garlic and a piece of onion in extra virgin olive oil. Add the heads and carapaces of the shrimp and the remains of the conger. Brown well over high heat: shrimp heads must be almost toasted, then blend with the white wine. Add 200 milliliters of water and cover. Cook covered for 30 minutes, then filter the comic by crushing the remains of the fish well.

Open the mussels in a pan with very little oil, a clove of garlic and a few stalks of parsley. As soon as the mussels have opened, remove from heat and filter the liquid leaked during cooking. Add the clam cooking liquid to the previously prepared cartoon.

Wash the tomatoes and cut them in half, eliminating vegetation water. Finely chop the parsley.

in a large saucepan brown garlic and chilli in extra virgin olive oil. Add tomatoes, lightly sauté and brown. Then add the conger into pieces. Brown the fish, turning it gently and joining the comic. Cook over high heat for 10 minutes, then add the prawns and mussels. I cleaned all the pink prawns but I left the prawns whole. Taste to check if you need to add salt, then add the chopped parsley. Cook for 5 minutes.

Serve fish soup with conger, prawns and mussels with slices of homemade bread toasted and lightly greased with extra virgin olive oil. Bon appétit!

Note

MATCHING: sparkling brut rosé Pocket of Almerita 2016. Wine that comes from Pinot Noir grapes, cultivated in the Royal Estates, from this historic Sicilian company, in the province of Palermo. It is vinified with the classic method, then with a refermentation in the bottle that lasts 36 months. Smells of red fruits, the perlage is fine and elegant. On the palate it is fresh and rightly sapid.

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