Oct 4, 2012

Le Marche Fish Soup: it’s worth a flight
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Le Marche Fish Soup in a particular presentation

A traditional dish from Marche, a region is located in the Central area of the country, bordered by Emilia-Romagna and the republic of San Marino to the north, Tuscany to the north-west, Umbria to the west, Abruzzo and Lazio to the south and the Adriatic Sea to the east.

The trick for this recipe is the variety of fish and shellfish used, all, needless to say, fresh from the sea.  All the traditional Le Marche Fish Soup recipes considered 13 as the magic number for an exceptional result. It can be served with the a bruschetta brushed with garlic before serving.  

Time: 2 hours – Course: Second course – Italian Region: Marche (or Le Marche, The Marches)

INGREDIENTS

Servings 4

  • 1 lb scorpion fish, small
  • 1 ¼ lb ray fish
  • 1 ¼ lb smooth dogfish
  • 7 oz tub gurnard
  • ⅝ lb langoustines
  • 3 1/2 oz squid
  • 7 oz baby octopuses
  • 1 lb clams
  • 3 1/2 oz onion
  • 3/4 oz garlic
  • 1 lb olives
  • 3 1/2 oz parsley
  • 3 1/2 tablespoons dry white wine
  • 4 oz extra virgin olive oil
  • 1 3/4 lb tomatoes, ripened
  • 7 oz rustic bread
  • 2 1/2 lb fish broth
  • salt and pepper to taste
  • ⅛ oz chili pepper
Le Marche Fish Soup is a content curated by Mariano Pallottini
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Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate.
I am passionate about Le Marche Region in Italy, follow me to discover it.
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Content Curator

Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate. I am passionate about Le Marche Region in Italy, follow me to discover it.

More Curations by Mariano