Fresh fish soup: the fisherman's secret with garlic oil

Fish Soup is a masterpiece of seafood cuisine that transforms the fruits of the sea into a symphony of intense and enveloping flavors. This dish represents the art of enhancing the freshness of daily catches, where each ingredient contributes to creating a gustatory harmony that tells the story of the sea and its riches.

The secret of this soup lies in the skillful combination of different fish, each chosen for its specific characteristics: scorpionfish for its firm flesh, monkfish for its delicacy, gurnard for its intense flavor. Cuttlefish add texture, while mussels and mantis shrimp provide that marine savoriness that characterizes great fish dishes.

Our garlic-infused oil from Oleificio Fratelli Vieste plays a fundamental role in this recipe, enhancing the aroma of the initial sauté and binding all the flavors in an aromatic embrace that permeates the entire dish. The garlic, delicately infused in the oil, releases pungent notes that perfectly complement the natural sweetness of shellfish and the savoriness of fish.

Preparing this soup requires attention to cooking times: each type of fish is added at the right moment to preserve its optimal texture. White wine mellows the aromas, while peeled tomatoes provide acidity and color, creating a rich and fragrant broth that is the pulsating heart of the dish.

This fish soup is ideal for special dinners or Sunday lunches, when you want to bring a dish to the table that tastes of celebration and the sea. Served with toasted bread to soak up every last drop of the precious broth, it represents a complete gastronomic experience that celebrates the generosity of the sea.

Preparation time: 30 minutes
Cooking time: 35 minutes
Difficulty: Medium-high
Servings: 2 people

INGREDIENTS

1 kg of soup fish (scorpionfish, monkfish, gurnard)
2 small cuttlefish
4 mantis shrimp
500 g mussels
2 red mullets
1 clove of garlic
1 golden onion
100 ml white wine
200 g peeled tomatoes
1 bunch of parsley
garlic-infused oil Oleificio Fratelli Vieste
chili pepper
salt

PREPARATION

1 - Clean the fish, removing entrails, scales, and bones, and skin the cuttlefish. Clean the mussels thoroughly by scraping them with a brush and removing the beard.

2 - Prepare a fine mince of garlic and onion and sauté in a saucepan with a drizzle of garlic-infused oil. Pour in the wine, let it evaporate, then add the peeled tomatoes and a pinch of chili pepper.

3 - After a few minutes, pour in about 200 ml of water and bring to a boil.

4 - At this point, add the cuttlefish and, after about 10 minutes, the soup fish. Let cook for 20 minutes, covered, and add the mantis shrimp, mussels, and red mullets for the last 5 minutes of cooking; season with salt.

5 - Garnish the fish soup with plenty of chopped parsley and serve with a few slices of toasted bread.