Fish soup of Pisa


This dish is a speciality of fisherman of Serchio, the river that divides Pisa and Lucca, an historical border. If you siccome to the flow of the Serchio river, you will find many fish of the sea in these sweet waters. Its these fish which make this soup both appetizing and original.

Ingredients for 5 people

700g of fish from the sea cut into large pieces (anchovies, turbot….)
300g of fresh water fish (eel, trout……)
4 cloves of garlic
Chopped parsley
1 chopped onion
Lemon rind
1 crust of parmasan cheese
6 tablespoons of olive oil
Salt and pepper

In a litre and a half of boiling water, put the onion, sage, carrot, tomato, lemon rind, and crust of parmasan cheese and leave them for 20 minutes. Whilst thats cooking, place the olive oil and garlic in a pan. Add the parsley and stir in the fish. Wait until the fish is a light golden colour and then add them to the rest of the broth. Allow it to boil for a further 20 minutes and then add salt and pepper. Remove some of the bones out of the fish, and then place it all in the blender making sure you still keep some of the bigger chunks.
Pour the soup into soup dishes and serve with fried or toasted pieces of bread which have been spread using one of the cloves of garlic.

Recipes kindly supplied by Il Tirreno

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