The recipe for fish soup prepared (also) with bones and scraps
Tribuna Campitelli's fish soup, created by executive chefs Roberto Bonifazi and Francesco Brandini, showcases an assortment of fish and shellfish with a rich base made from scraps of the raw ingredients.
The recipe for fish soup prepared (also) with bones and scraps
Fish soup with sea bass, cuttlefish, red shrimp, scampi, and oysters, served with potatoes and roasted cherry tomatoes. The dish is completed with a fish reduction made with bones and scraps, basil, parsley, and chili pepper.
Preparation
Clean all the fish products, keeping the scraps clean of the meat. Brown all the scraps and fish bones in a pot, adding the cherry tomatoes, 1 liter of water, and the basil.
Cook over low heat for an hour, strain the mixture, and reduce for another hour. Meanwhile, chop the parsley and deseeded fresh chili pepper.
Separately, cut 5-6 cherry tomatoes in half, season with oil, salt, and thyme, and bake at 180°C for about 20 minutes. Dice the potato into 1.5 cm cubes, boil, and bake at 200°C for 20 minutes, seasoned with oil and salt.
Once everything is ready, sear all the fish on both sides in a single large pan.
Arrange the fish at the base of the plate, along with the baked cherry tomatoes, potatoes, and chopped parsley. Once served, pour the piping hot fish soup over the plates.
The dish is completed with freshly chopped parsley and chili pepper and served by pouring the hot soup directly at the table.
