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Ingredients
Broth:-
- 2 fish heads and bones from fish we filleted
- 2 quarts water for broth
soup:-
- 1/4 cup extra virgin olive oil (60 ml)
- 1 medium shallot chopped
- 2 whole cloves of garlic
- 1 red sweet pepper chopped
- 2 medium carrots chopped
- 1 celery stalk chopped
- Fresh basil and fresh parsley chopped to taste
- 20 or so cherry tomatoes cut in half or 3 plum tomatoes cut in pieces.
- 1/4 cup white wine (60 ml)
fish fillets with cherry tomatoes:-
- 3 tablespoons extra virgin olive oil
- 2 whole cloves of garlic
- 10 oz fresh cherry tomatoes or 5 plum tomatoes cut in pieces
- Salt to taste
- 4 fish fillets, we used Black Sea Bass
- Salt to taste
Instructions
Broth:
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In a medium-size pot adds your fish and water.
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Bring it to a boil and simmer for about 30 minutes.
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Once cooked strain in a colander lined with a paper towel.
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Reserve broth. Now remove pieces of the fish off the bones and around the fish head. Add the fish meat to broth.
soup:-
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In a medium-size pot add about 1/4 cup extra virgin olive oil add your shallots and whole garlic and sauté until golden.
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Then, add carrots, celery, and red sweet pepper. Continue stirring for about 2 minutes. Add your tomatoes and stir for about 2 minutes. Time to add your white wine and stir until it evaporates.
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The fish broth with the fish pieces go in and bring to a boil. Lower heat and let it simmer for about 30 to 40 minutes.
ish fillets with cherry tomatoes:-
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In a sauté pan add your oil and garlic and on a high heat stir until garlic is golden. Add your tomatoes and salt. Let tomatoes sweat for a few minutes now place your fish fillets. Turn once so the oil can flavor sides. Lower your heat and cook until fish appears flaky and white.
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Riseccoli Olive Oil Link:
t.ly/ZhJu
Brodetto di pesce (fish soup).Serving Size: For 4 to 6 people
