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Sicilian Fish Soup

Updated: Mar 11

  • Fish soup in the Sicilian way, rich and phenomenal in taste and rich in omega 3, low-calorie, I recommend that you consume it as much as possible! Follow recipe.

Ingredients: simple, total time: 60 min., 6 servings
  • 1 red onion/ finely chopped

  • 2 sticks celery/ finely chopped

  • 1/2 small bulb fennel/ finely chopped

  • 2 cloves of garlic/ finely chopped

  • 1 red chili non-seeded

  • 2 Tablespoons olive oil/ plus extra for drizzling

  • 150 ml dry white wine

  • 800 g chopped plum tomatoes or paste

  • 1/4 butternut squash or 100 g/ peeled and grated

  • 500 ml organic fish stock

  • 200 g salmon fillet/ skinned

  • 300 g halibut fillets/ skinned

  • 1 hand washed of seafood/clams, mussels

  • 12 raw peeled prawns/ or linguine tails

  • 1/2 lemon

  • 1 handful fresh leaf parsley/ finely chopped

  1. Grating the butternut squash into the soup is a little trick I saw in Sicily. It gives it good color and sweetness.

  2. Finely chop the onion, celery, fennel, garlic, and chili.

  3. Heat the oil in a large pan, add the onion, celery, fennel, garlic, and chili and sweat gently until soft.

  4. Add the wine, wait for the alcohol to evaporate, then add it tomatoes paste, butternut squash and fish stock and bring to the boil.

  5. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.

  6. Roughly chop the salmon and halibut, add to the pan.

  7. Add the prawns or linguine tails, cover and simmer for 10 minutes or until just cooked.

  8. Taste the soup and season it again with salt, pepper as needed, and a squeeze of lemon juice, if necessary.

  9. Serve drizzled with olive oil and sprinkled with the chopped parsley.

Buon appetito!

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