Red Mullet Soup, After Scorpionfish Soup: Zuppa di Scorfano

Name: Red Mullet Soup, After Scorpionfish Soup: Zuppa di Scorfano
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 8 slices (1-inch thick) slices Italian peasant bread; 2 teaspoons dried chili flakes; 1 bottles dry white wine; 1 bunches fresh parsley, chopped; 59 milliliters extra-virgin olive oil; 1 kgs red mullet, scales removed, fins snipped; 4 servings Salt and pepper; 4 scallions, cut into quarters; 2 ripe tomatoes, peeled, seeded, and finely chopped; 2 liters water; 8 cloves garlic, peeled and left whole

Red Mullet Soup, After Scorpionfish Soup: Zuppa di Scorfano might be just the main course you are searching for. This recipe serves 4. One serving contains 673 calories, 57g of protein, and 25g of fat. 1 person found this recipe to be scrumptious and satisfying. A mixture of salt and pepper, chili flakes, wine, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert. It will be a hit at your Autumn event. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

In a 3-quart saucepan, heat the oil over medium heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add the garlic and scallions and cook until the garlic cloves begin to turn a light golden brown.

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Garlic

Green Onions

Remove garlic and scallions, reserving the garlic.

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Green Onions

Garlic

Add the 1/2 bottle of wine to the saucepan and season with salt.

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Salt

Wine

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Sauce Pan

Add the tomatoes and 2 quarts water. Season the fish with salt and pepper.

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Salt And Pepper

Tomato

Water

Fish

Add the fish, and cook 15 to 20 minutes to make a stock.

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Stock

Fish

Add 1 teaspoon chili flakes. Season with salt and add 1 teaspoon of chili flakes and simmer until cooked through.

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Red Pepper Flakes

Salt

Remove the fish, whole, from the pan, and place on a platter. Toast the slices of bread and then rub each gently with 1 of the reserved garlic cloves.

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Whole Garlic Cloves

Bread

Toast

Fish

Dry Seasoning Rub

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Frying Pan

Place 2 pieces of toast in the bottom of each serving bowl and cover with the fish stew and serve with pieces of fish.

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Fish Stew

Toast

Fish

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Bowl

Sprinkle with chopped parsley and remaining 1 teaspoon of dried chili flakes.

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Red Pepper Flakes

Parsley

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

8slices

(1-inch thick) slices Italian peasant bread 2teaspoons

dried chili flakes 1bottles

dry white wine 1bunches

fresh parsley, chopped 59milliliters

extra-virgin olive oil 1kgs

red mullet, scales removed, fins snipped 4servings

Salt and pepper 4

scallions, cut into quarters 2

ripe tomatoes, peeled, seeded, and finely chopped 2liters

water 8cloves

garlic, peeled and left whole

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Stoltz Organic Pinot Noir. It has 5 out of 5 stars and a bottle costs about 26 dollars.

Stoltz Organic Pinot Noir

This Pinot shows well with its deep rich color and floral aroma for an organic Columbia Gorge Pinot noir. Everything is in order for this wine to either welcome years of aging or be drunk on the spot.