Recipes Easy Roman-Style Fish Soup
Each Italian region with a coastline has its own fish soup. This version is more of a stew than a soup and has the advantage of being simple to prepare and eat since it calls for fish fillets rather...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Ladle
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Oven
- Baking sheet
- Plate
- Serving bowl
Ingredients
- 800 g cuttlefish
- 900 g mussels
- 3 tbsp Parsley and Garlic Base
- 2 onions
- 2 cloves garlic
- 2 tbsp olive oil
- 1 dried chili peppers
- 2/3 cup white wine
- 1 1/2 cup canned tomatoes (diced)
- 3 turbot fillets
- 1/3 cup water
- 1 pinch salt
- ground pepper to taste
- 6 slices bread, whole wheat
- 1 clove garlic
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