A simple, yet tasty and nutritious dish prepared by fishermen.

Fish ghiotta is a very tasty soup, the broth of which is also used to season Trapani-style cùscusu.

Ghiotta di pesce

Ingredients for 4 people

  • 1 kg di pesce da zuppa Mixed fish
  • 300 g di pomodori rossi pelati e tritati Peeled tomato
  • 1 Onion
  • q.s. Parsley
  • 8 fette Homemade bread
  • 3 cucchiai Extra virgin olive oil
  • q.b. Pepper

Process


Ghiotta di pesce

In a pan, sauté the onion in olive oil, then add chopped parsley and 2 chopped cloves of garlic and immediately after a glass of dry white wine which you will allow to evaporate completely.
Add the peeled and chopped red tomatoes and then, over a low heat, add a quantity of water equal to double the volume of your fish. Cook over low heat for 10 minutes from the moment it boils.

At this point arrange the fish by placing the larger ones underneath and the smaller ones on top, so as not to make them mushy.
Make sure the fish is always covered in broth, add boiling water if necessary.
Cook over low heat for about 8-10 minutes after it starts boiling again.
Halfway through cooking, taste the broth and season with salt.
You can add well washed and whole shellfish (scampi, prawns...) to the soup. Be careful never to mix the fish with the ladle. You can shake the pan to mix everything together.

Prepare plates with slices of toasted homemade bread and pour in the fish.
Enjoy your meal..!

Nutritional tab

  • Calories kcal: 400

More recipes

  • Appetizers
    diff. bassa
    San Vito Lo Capo tourist information: find hotels, B&Bs, holiday homes

    Potato croquettes

    In Palermo they are called cazzilli, but throughout Sicily they are known as potato croquettes
    for 6
    00:50
  • Desserts
    diff. media
    San Vito Lo Capo tourist information: find hotels, B&Bs, holiday homes

    Ricotta cassatelle

    Good at any time of the day... cassatelle, with a simple and genuine taste, are reminiscent of the desserts made by grandmothers
    for 8
    00:50
  • Main courses
    diff. media
    San Vito Lo Capo tourist information: find hotels, B&Bs, holiday homes

    Agnidduzzo al finocchietto

    Lamb with wild fennel is a real delicacy, combining the goodness of lamb meat with the scent of wild fennel.
    for 6
    00:30
  • Appetizers
    diff. bassa
    San Vito Lo Capo tourist information: find hotels, B&Bs, holiday homes

    Panelle

    Panelle are tasty chickpea flour pancakes, typical of the Palermo area but now widespread throughout the island.
    for 6
    00:20
  • Appetizers
    diff. bassa
    San Vito Lo Capo tourist information: find hotels, B&Bs, holiday homes

    Cotolette of melenzane

    An easy, quick and tasty dish
    for 2
    00:15
  • Main courses
    diff. media
    San Vito Lo Capo tourist information: find hotels, B&Bs, holiday homes

    Purpu affugato

    Poached octopus. It is an excellent second course, appetizing, ideal for the summer season and for those who love light cuisine but rich in flavour.
    for 2
    00:15
  • Appetizers
    diff. media
    San Vito Lo Capo tourist information: find hotels, B&Bs, holiday homes

    Caponata with swordfish

    Swordfish caponata is an easy to prepare recipe, excellent both as an appetizer and as a light second course, especially in summer.
    for 4
    00:15
  • First courses
    diff. media
    spaghetti con le vongole

    Spaghetti with clams

    Spaghetti with clams is one of those dishes that are always appreciated, both in summer and winter. It is a simple and tasty dish.
    for 4
    00:20
  • First courses
    diff. bassa
    San Vito Lo Capo tourist information: find hotels, B&Bs, holiday homes

    Pesto alla trapanese

    The triumph of simplicity... for one of the most loved and famous dishes in western Sicily.... impossible to resist!
    for 6
    00:15