Sardinian Fish Soup

Ingredients

While the original Czech Rybí polévka is a creamy fish soup, the Sardinian Fish Soup takes on a different approach. The Sardinian version is a clear broth-based soup that highlights the natural flavors of the seafood. The use of local Sardinian ingredients such as saffron and aromatic herbs gives this soup a distinct Mediterranean twist. We alse have the original recipe for Rybí polévka, so you can check it out.

• 500g (1.1 lb) mixed fresh fish fillets (such as red mullet, sea bass, or grouper) 500g (1.1 lb) mixed fresh fish fillets (such as red mullet, sea bass, or grouper)
• 300g (10.5 oz) mixed shellfish (such as clams, mussels, and shrimp) 300g (10.5 oz) mixed shellfish (such as clams, mussels, and shrimp)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• A pinch of saffron threads A pinch of saffron threads
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, and carrot. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomatoes and cook for a few minutes until the tomatoes start to break down.
3. 3.
   Pour in the fish or vegetable broth and bring to a simmer.
4. 4.
   Add the saffron threads and season with salt and pepper.
5. 5.
   Gently place the fish fillets and shellfish into the simmering broth. Cook for about 5-7 minutes or until the fish is cooked through and the shellfish have opened.
6. 6.
   Remove the pot from the heat and discard any shellfish that did not open.
7. 7.
   Ladle the Sardinian Fish Soup into bowls, garnish with fresh parsley, and serve hot.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. Remove any skin or bones before adding them to the soup.
• Shellfish — Scrub the shellfish thoroughly and discard any that are cracked or open before cooking. Rinse them under cold water to remove any sand or grit.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the soup before adding the broth.
• Serve the Sardinian Fish Soup with crusty bread to soak up the delicious broth.
• Feel free to customize the seafood selection based on what is available and fresh in your area.
• Adjust the amount of saffron according to your preference for a more pronounced flavor.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Sardinian Fish Soup as a main course accompanied by a fresh green salad and crusty bread. It is best enjoyed with family and friends, savoring each spoonful of the flavorful broth and tender seafood.

Presentation advice

Garnish each bowl of Sardinian Fish Soup with a sprinkle of fresh parsley to add a pop of color. Serve the soup in beautiful ceramic bowls to showcase the vibrant colors of the seafood and the aromatic broth.