Prep 5 mins
Cook 30 mins
'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. http://www.italiangourmet.com/aboutdiane.php
- 1 kg large unpeeled shrimp or 1 kg prawns or 1 kg lobster
- 2 liters fish stock (made from the washed but discarded heads and shells, 1 celery stick, 1 carrot, 1 small onion)
- 1 bay leaf
- salt and pepper, to taste
- 4 garlic cloves
- 200 g Italian tomatoes, peeled
- 2 salted anchovies, whole or 6 anchovy fillets
- parsley, garnish
- 4 tablespoons olive oil, garnish
- salt, if needed
- chili pepper (optional)
- crusty bread, thickly sliced and toasted (to accompany)
- Clean the shellfish.
- Now take the heads and shells from shellfish to make the fish stock. Boil together with the celery carrot and onion for 20 minutes.
- In a large pot,heat the oil and add the finely chopped anchovy, garlic and parsley.
- Puree the tomatoes and stir into the fish stock.
- When the garlic begins to turn colour add the filtered stock and simmer for 20 minutes.
- Cut the shellfish into thin strips and add to the soup. Cook for a further five minutes then add the chilli pepper, if desired.
- Check the salt.
- Drizzle over olive oil and scatter over chopped parsley.
- Serve with thick slices of toasted good quality bread.