Roman-Style Fish Soup (Zuppa di Pesce alla Romana)


  • 2 cups water
  • 2 cloves garlic
  • 1 cup dry white wine
  • 2 pounds squid
  • 1 pinch salt
  • 2 tablespoons fresh flat-leaf Italian parsley
  • 1/3 cup olive oil
  • + 5 more ingredients
    • 1 pound small hard-shell clams or cockles
    • 2 tomatoes
    • 4 slices coarse country bread
    • 1 ½ pounds assorted firm-fleshed fish filets such as whiting, monkfish, turbot, porgy bream, red snapper, and sea bass
    • 1 pinch red pepper flakes

In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the squid and cook and stir until opaque, about 2 minutes. Add the wine and simmer for 1 minute longer. ...

View full recipe at Epicurious


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