There is the Tuscan version (caciucco), the Adriatic version (brodetto), that of the southern regions (simply soup), the Ligurian version (buridda). From northern to southern Italy, fish soup has always been a simple dish that sailors prepared as soon as they returned, made with the poorest of fish which were not destined for the market.
Over time, this recipe has been enriched with more quality fish, shellfish, crustaceans, tomatoes, and various other flavors until reaching the gastronomic dignity we recognize today.
Served with a glass of fragrant, sapid white wine, it’s a sea tasting dish.
Soup: lots of fish, only one recipe to make it
If it’s true that the name changes, in reality the process for a good quality soup is almost always the same.
For 6 people you need 3 kg of fish, better if of every possible variety, including shellfish and crustaceans. All the fish must be cleaned, gutted, and filleted. You can get the fishmonger do these steps if you prefer (remember to keep the head and bones though).
Prepare a sauté with onion, celery, and carrot, add the fish scraps, the tomato, and blend with a drop of white wine. Add the water. Cook for 30 minutes with the lid on. Then pass it through a vegetable masher to get a thick broth.
At this point add the fish, in order of delicateness. Cuttlefish and octopus first. After a few minutes the tub gurnard, the redfish, and the monkfish. Then add the mullets, the shellfish, and lastly the crustaceans.
Cook for a few minutes and then salt if necessary, and garnish with fresh, fragrant basil leaves.
Serve the soup in a serving dish, accompanied by slices of homemade grilled bread.
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