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.

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

Desserts

diff. media

Recipe Mustazzoli
Mustazzoli are typical desserts from Southern Italy, prepared with flour, sugar, almonds, lemon, cinnamon, honey and other flavourings. The mustazzoli have Arab origins and in fact as per custom.

for 6
00:30
Appetizers

diff. media

Caponata di melanzane
Eggplant caponata is a dish that embodies the history, aromas and complexity of Sicilian culture.

for 6
00:20
Desserts

diff. media

Recipe of Cassatelle with Ricotta
Good at any time of the day... the cassatelle, with a simple and genuine taste, are reminiscent of the desserts made by grandmothers

for 8
00:50
Main courses

diff. bassa

Fried squid
The recipe is very simple and takes only 10 minutes to prepare, but you have to be careful to avoid the fish getting soaked in oil

for 4
00:15
First courses

diff. alta

Fish couscous
The typical Trapani recipe with North African origins

for 6
01:00
First courses

diff. media

Spaghetti with cuttlefish ink
All the flavor of the sea in an elegant and bewitching-looking dish.

for 4
00:30
First courses

diff. media

Sfincione Palermo style
The pizza of Palermo is called sfincione and is certainly one of the best known and loved recipes of Sicilian cuisine

for 4
00:40
First courses

diff. media

Anelletti al forno
The anelletti timbale is a typical Palermo recipe with a strong flavour, the main dish of summer tables...

for 4
01:00
Appetizers

diff. bassa

Potato croquettes
In Palermo they are called cazzilli, but throughout Sicily they are known as potato croquettes

for 6
00:50