Fish Soup with Vegetables Recipe | James Beard Foundation
I love all kinds of Italian fish soups, having sampled countless versions of zuppa di pesce, served with just enough tomatoey sauce to slurp up with a spoon,
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Soup bowl
- Paper towel
Ingredients
- 12 ounces monkfish fillet (silver skin removed)
- 8 ounces sea scallops, preferably “dry” (not soaked in preservatives)
- 1 pound large shrimp
- 1/4 cup extra virgin olive oil
- 2 medium onions, chopped (about 2 cups)
- 5 plump garlic cloves, crushed and peeled
- 1/4 teaspoon peperoncino flakes, or to taste
- 1 tablespoon plus ½ teaspoon kosher salt
- 4 Anaheim peppers, seeded and diced (about 2 cups)
- 1 cup canned Italian plum tomatoes, preferably San Marzano, crushed by hand
- 6 quarts cold water
- 1 pound Swiss chard, sliced in 1/2-inch shreds
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