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    You are in: Home / Recipes / Diane Seed's Roman Good Friday Seafood Soup Recipe
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    Diane Seed's Roman Good Friday Seafood Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Lee_tah's Note:

    'Zuppa del Venerdi Santo' This is what she says about this recipe: "Good Friday is not a public holiday in Italy and even 20 years ago I remember being really surprised to see people in restaurants tucking into their steaks and chicken. However in the past when Friday was still a "lean" day for the Church, this was traditional Good Friday fare for the Romans. It is much simpler than most fish soups and I happily recommend it for any day of the year." Another fantastic authentic Italian recipe from Diane Seed's newsletter.

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    Units: US | Metric


    1. 1
      Clean the shellfish.
    2. 2
      Now take the heads and shells from shellfish to make the fish stock. Boil together with the celery carrot and onion for 20 minutes.
    3. 3
      In a large pot,heat the oil and add the finely chopped anchovy, garlic and parsley.
    4. 4
      Puree the tomatoes and stir into the fish stock.
    5. 5
      When the garlic begins to turn colour add the filtered stock and simmer for 20 minutes.
    6. 6
      Cut the shellfish into thin strips and add to the soup. Cook for a further five minutes then add the chilli pepper, if desired.
    7. 7
      Check the salt.
    8. 8
      Drizzle over olive oil and scatter over chopped parsley.
    9. 9
      Serve with thick slices of toasted good quality bread.

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    Nutritional Facts for Diane Seed's Roman Good Friday Seafood Soup

    Serving Size: 1 (540 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 261.9
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 2.1 g
    Cholesterol 213.2 mg
    Sodium 1450.3 mg
    Total Carbohydrate 3.4 g
    Dietary Fiber 0.4 g
    Sugars 0.9 g
    Protein 30.4 g

    The following items or measurements are not included:

    salted anchovies

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