Ingredients

1 jar Grand’Italia Sugocasa (Traditional)
1 finely chopped onion
2 bayleaves
3 dl fish bouillon
1 pinch pepper
1 dash olive oil
1 pinch salt
300 grams selection of fish fillets (eg. cod, sole, anglerfish, haddock, hake, plaice)
1 handful flour
150 grams giant prawns
150 grams shrimps
150 grams scallops
150 grams mussels, without shell
1 dl wine vinegar
4 slices bread loaves
5 tablespoons finely chopped parsley
2 cloves garlic

Preparation method

Step 1	Fry the onion in a generous dash of olive oil. Add the garlic and continue to fry over a low heat for a few minutes. Add the sugocasa, bayleaf and fish stock. Bring the soup to the boil and leave to simmer for 10 minutes. Season with salt and pepper.
Step 2	Meanwhile, cut the fish into pieces and coat in the flour: Add the fish to the soup according to the cooking time * and simmer for 15 minutes with the lid on the pan. Do not stir, or you will break the fish.
Step 3	After cooking for 15 minutes, add the scallops, mussels and vinegar to the soup and leave to bubble for a further 5 minutes.
Step 4	Place a slice of bread in each soup bowl. Pour the fish soup on top and stir in the parsley. * Cook the fish in the following sequence: first add the anglerfish to the soup, followed a few minutes later by the cod, red gurnard and haddock. Finally, the prawns and crayfish. Do not add finer fish such as sole fillet, hake and plaice until the final minutes.

Some people have food allergies, and are allergic to cow's milk, chicken eggs, nuts or sesame seeds, for example. Grand’Italia has compiled a list of possible allergens in the entire range, specially for these people. This list is the simple way of checking whether a product contains allergens to which you are sensitive.

Download the list