Fish Soup - Brodetto di Pesce
Brodetto di pesce... a great fish soup!
- Liquefy the tomatoes in a blender and pour into a large pan.
- Add salt as desired, garlic whole or chopped as desired, a slice of red pepper, one peperoncino, and a heavy dose of EV olive oil (later some can be removed if desired)
- Cover the sauce and cook for about 20 minutes.
- Add the fish: first the clams and mussels, then the lobster with the shell on, the shrimp also deveined but with the shell on and the cod fish.
- Cook everything for about 15 minutes (check that the clams and mussels have opened, otherwise discard).
- Add the calamari and cook for about 3 minutes.
- Add the basil and chopped parsley.
- Serve over spaghetti or linguine... Al Dente of course!
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I would not liquify the tomatoes. - Elisa DiVirgilio