White Fish Soup with Tomato Broth — Zuppa di Pesce Bianco con Conserve di Pomodoro
An Italian-classic white fish soup with cod and monkfish simmered gently in a passata-based broth with onion, celery, garlic, and oregano, the preserved-tomato base giving the soup deep round savouriness against the delicate fish.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat cod and monkfish dry; season with 1 tsp salt and 0.5 tsp pepper, refrigerate. Finely chop 200g onion, dice 60g celery and 60g carrot, slice 8 garlic cloves. Chop 6 tbsp parsley. Slice and grill bread until golden.
Saute
Heat 1/2 cup olive oil in a large heavy pot over medium heat 1 minute. Add onion, celery, carrot; cook 8 to 9 minutes stirring occasionally until soft and lightly golden. Add garlic and oregano; cook 60 seconds until garlic is pale gold and oregano releases its aroma.
Build 1
Pour in white wine; simmer 3 minutes scraping the pot until reduced by half. Add passata, warm stock, bay leaves, 0.5 tsp salt, and sugar. Bring to a bare simmer; cook 12 minutes stirring occasionally until broth thickens slightly and raw tomato edge disappears.
Build 2
Lay monkfish medallions into broth in a single layer; cover loosely and simmer 4 minutes over medium heat. Add cod pieces; cover and cook 5 to 6 minutes until both fish are just opaque at the centre when cut open. Discard bay leaves.
Finish
Stir half the parsley through the broth off the heat. Drizzle with 2 tsp extra virgin olive oil. Scatter remaining parsley over the surface.
Plate
Spoon soup into warm wide bowls, arrange fish pieces in the centre, ladle broth around them, and serve with grilled bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.