ItalianSeafood
Spaghetti with Fish Soup
by Gambero Rosso · 452K subscribers on YouTube
A simple and flavorful fish soup with spaghetti, made with small, inexpensive fish like weever, gurnard, and sea robin, cooked in a light tomato sauce and finished with parsley and garlic.
- Difficulty
- medium
Ingredients
12 items- Spaghetti
- Olive Oil
- GarlicWhole cloves for the soffritto and half clove for the trito
- Chili Pepper(optional)
- Cherry Tomatoes
- TracinaWeever fish
- LucernaGurnard
- Tordo di MareSea robin
- GallinellaTub gurnard or red gurnard
- ParsleyLeaves for the trito, stems left in the sauce for flavor
- Mussels(optional) — Optional enrichment
- Clams(optional) — Optional enrichment
Method
- Heat olive oil in a pan with whole garlic cloves and a pinch of chili pepper (optional).
- Add cherry tomatoes and cook gently until they soften.
- Add the small fish (weever, gurnard, sea robin, red gurnard) to the pan and cover.
- Cook for 5–7 minutes, until the fish are just cooked; if the fish are larger, make a light cut on the back to help them cook faster.
- Meanwhile, cook spaghetti in salted boiling water until very al dente (about 2–3 minutes less than the package time).
- Drain the pasta and transfer it to the pan with the fish. Finish cooking the pasta together with the fish, stirring gently to combine.
- Prepare a mixture of finely chopped parsley and a half clove of garlic (trito).
- Once the pasta is al dente and well coated, remove from heat, sprinkle with the parsley-garlic mixture, drizzle with raw olive oil, and serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
