Fish Soup Genoese Style

Fish soup Genoese style Fish rinse and cut into pieces. Remove crab tails from shell, leaving only the tail end attached. Score the back of the shrimp with a sharp kitchen knife and remove the black intestines. Brush mussels thoroughly under cold running water, discarding opened ones. Heat two tablespoons oil in a saucepan, add closed mussels and heat until shells open. Discard clams that have not opened. Set mussels aside. Cut onions into narrow strips.

Saute in three tablespoons hot olive oil until translucent. Add chopped tomato pieces, garlic, spices and rosemary. Sauté for five minutes. Add wine and fish stock and make five min in open saucepan. Later add the fish pieces seasoned with salt and pepper, crab tails and mussels (or drained mussel meat) and make five min at low temperature. Season the soup and sprinkle chopped parsley on top. Toast the slices of white bread in the oven or in the toaster and spread them evenly on the plates. Pour the hot soup on top (about 255 calories per unit, 9 g fat).

Tip: Stock up on high-quality spices – it pays off!

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