Simple Fish Soup

Simple Fish Soup

From an early age, my Dad used to take my brother and I fishing almost every month. Hail, rain or shine we'd be sitting on the side of a lake or river with some form of dead bait on the end of our line waiting for the slightest of movements of the rod to indicate a fish was on. As we got older we were promoted to spinning and eventually the art of fly fishing but one thing always remained, the sense of excitement when you felt the pull of a fish, guessing how big he was and usually being incredibly surprised with the fight they put up (especially Pike!). My favourite time for fishing was always the trout season when we'd take home our catch and have it that day for dinner. Nothing better than fresh, wild trout!

My fishing days are pretty much behind me apart from the odd excursion but my excitement for fish remains very much intact. For me, fish epitomizes the quick, delicious and healthy meal. It can be prepared so quickly and yet still be so delicious. This is a very simple yet delicious fish soup. It's very filling and it looks impressive too. Please dont neglect to put the bread at the bottom of your serving dish, it soaks up all the flavour and is the perfect way to round off the meal. As always, the quality of the fish will determine the outcome of this meal, get the freshest you can. This recipe will serve 4 as a starter or 2 as a good sized main. Enjoy!

1tbsp Semolina optional
3tbsp Extra-Virgin Olive Oil
1 Small Onion (finely chopped)
7-10 Mini San Marzano Tomatoes or good Cherry Tomatoes (halved)
1tbsp Tomato Puree
80ml White Wine
500g Mussels
700ml Vegetable Stock
200g Tiger Prawns
1 Squid Tube (cut into rings)
1tsp Dried Oregano
100g Orzo Pasta
Juice of 1/2 Lemon
Sea Salt and Freshly Ground Pepper
1 Ciabatta Roll (halved)

1. Put the mussels in a large mixing bowl and cover with cold water. Add a good pinch of Sea Salt and 1 heaped tablespoon of Semolina (optional) and leave to soak for one hour. Remove from the water and wash under cold running water, taking off the beards and any barnacles as you go. If any mussels are open, give them a sharp tap on the counter, if they dont close immediately discard.

2. Heat the Oil in a saucepan over a medium heat and add the onion, season well and allow to cook for 5-7 mins until soft but not coloured. Add the Tomatoes and Tomato Puree and cook for 1 minute, add the wine and stir well. Tip in the mussels, put on the lid and allow to cook until the mussels open, a good shake every now and again will help them on their way! Discard any that remain closed.

3. Add the Stock, Prawns, Squid, Oregano and Pasta. Season well and bring back to the boil, put on the lid and simmer for 8 minutes. Stir in the Lemon Juice and check for seasoning.

4. To serve, put half (or a quarter if for a starter) of the Ciabatta at the bottom of each bowl and a few good ladles of Fish and Broth on top. 

Variations

There are hundreds of variations on a Fish Soup and every region in Italy will have its own take. I like to add a Chilli for some kick and of course any fish can be added depending on what you like.

Don't turn your back on the cat while doing this one, it can only end in disaster!

Linguine ai Frutti di Mare

Linguine ai Frutti di Mare

Seafood Linguine

Linguine ai Frutti di Mare is one of my favourite dishes and for me captures everything beautiful about Italian Cuisine. Its a wonderfully refreshing dish that is both quick and delicious and can be made very easily for two or twenty.

Every region in Italy (probably every town) has their own variation on this dish but for the most part they fall into two categories; with tomato or without tomato. I prefer without tomato as it allows the fish to shine through with less distraction. I've been trying different recipes of this for about a year and this is my favourite. The only rule is to make sure the fish is as fresh as possible!

Serves 4

4tbsp Extra-Virgin Olive Oil
2 Cloves Garlic (thinly sliced)
1 Red Chilli (seeds in or out, finely chopped)
100ml White Wine
500g Fresh Mussels
500g Fresh Clams
300g Fresh Prawns/Crevettes
1 Fresh Squid Tube (cut into rings)
Juice of half a Lemon
Handfull of Flat Leaf Parsley (finely chopped)
400g Dried Linguine 

1. First, soak the Mussels and Clams in salted water for about an hour and then wash each one, removing the beards from the Mussels as you go. If any are open, tap sharply on the counter, discard any that don't close.

2. Cook the Linguine in about 4 litres of well salted boiling water until al dente. Drain, reserving some of the cooking water, drizzle some olive oil over the pasta and stir.

3. Meanwhile, heat the Oil in a saucepan over a medium heat and add the Garlic and Chilli, Fry for a couple of minutes making sure not to burn the Garlic. Add the Wine and then the Mussels and Clams, put the lid on and allow them to cook until they open, Shake the pan occasionally to help them along. Discard any that dont open. 

3. Add the Prawns/Crevettes, season, add the lemon juice and cook for 2 minutes before adding the squid. Cook for 1-2 minutes more before adding the Parsley and Linguine. Add four tablespoons of the Pasta cooking water and stir well. Check for seasoning adding more Salt, Pepper or Lemon Juice if necessary. Serve with some good Bread.

Alternatives

This dish can be made a number of different ways and the easiest alternative is to add some halved Cherry Tomatoes with the Prawns. The Fish can be swapped out for almost anything but be aware that flaky fish will soak up the sauce and leave a much drier result. Another favourite of mine is to swap out the Parsley for finely chopped Spinach.