Rating
Tantillo Recipes
 1/4 cup Tantillo extra-virgin olive oil (plus a little extra for drizzling)
 5 cloves garlic
 1 fennel bulb, coarsely chopped
 1 small leek, washed well and coarsely chopped
 1 stalk celery, coarsely chopped
 Sea salt
 Freshly ground black pepper
 4 fresh Roma or canned San Marzano tomatoes, halves 3 cups canned San Marzano tomatoes and their juice
 1 cup white wine
 1 cup Ricard (or other anise liqueur)
 2 sprigs parsley
 2 sprigs thyme
 1 bay leaf
 1 teaspoon whole black peppercorns
 2 pounds fish bones, cleaned
 1 pound assorted fresh fish fillets (cod, bass, flounder, salmon, grouper), cut into 2-inch pieces
 Chopped parsley, for garnish
1

Heat the 1/4 cup Tantillo extra virgin olive oil in a large stockpot or Dutch oven. Add the garlic, fennel, leek, and celery.

2

Cook, stirring occasionally, until the vegetables are translucent, 7 to 10 minutes. Season with 1 teaspoon salt and 1/4 teaspoon black pepper.

3

Add the fresh tomatoes and continue cooking until they begin to break down, about 10 minutes.

4

Add the canned tomatoes, wine, Ricard, parsley, thyme, bay leaf, and peppercorns. Bring to a boil over a high flame, and then reduce the heat to a simmer.

5

Cook until the tomatoes have broken down substantially, 15 to 20 minutes, stirring frequently throughout. Add the fish bones and enough water so that the bones are covered.

6

Stir while the pot simmers for 20 minutes. Strain the liquid through a fine-mesh sieve. Let cool, then refrigerate for up to 2 days.

7

Before using, skim the surface of any impurities that rise to the top.

8

Reheat the zuppa in a stockpot over a medium flame until gently simmering. season with salt and pepper to taste.

9

Add the fish pieces and cook for about 6 minutes; the fish should be well cooked and flaky.

10

Ladle the soup into serving bowls. Add the chopped parsley just before serving, and drizzle with a Tantillo extra-virgin olive oil.

Ingredients

 1/4 cup Tantillo extra-virgin olive oil (plus a little extra for drizzling)
 5 cloves garlic
 1 fennel bulb, coarsely chopped
 1 small leek, washed well and coarsely chopped
 1 stalk celery, coarsely chopped
 Sea salt
 Freshly ground black pepper
 4 fresh Roma or canned San Marzano tomatoes, halves 3 cups canned San Marzano tomatoes and their juice
 1 cup white wine
 1 cup Ricard (or other anise liqueur)
 2 sprigs parsley
 2 sprigs thyme
 1 bay leaf
 1 teaspoon whole black peppercorns
 2 pounds fish bones, cleaned
 1 pound assorted fresh fish fillets (cod, bass, flounder, salmon, grouper), cut into 2-inch pieces
 Chopped parsley, for garnish

Directions

1

Heat the 1/4 cup Tantillo extra virgin olive oil in a large stockpot or Dutch oven. Add the garlic, fennel, leek, and celery.

2

Cook, stirring occasionally, until the vegetables are translucent, 7 to 10 minutes. Season with 1 teaspoon salt and 1/4 teaspoon black pepper.

3

Add the fresh tomatoes and continue cooking until they begin to break down, about 10 minutes.

4

Add the canned tomatoes, wine, Ricard, parsley, thyme, bay leaf, and peppercorns. Bring to a boil over a high flame, and then reduce the heat to a simmer.

5

Cook until the tomatoes have broken down substantially, 15 to 20 minutes, stirring frequently throughout. Add the fish bones and enough water so that the bones are covered.

6

Stir while the pot simmers for 20 minutes. Strain the liquid through a fine-mesh sieve. Let cool, then refrigerate for up to 2 days.

7

Before using, skim the surface of any impurities that rise to the top.

8

Reheat the zuppa in a stockpot over a medium flame until gently simmering. season with salt and pepper to taste.

9

Add the fish pieces and cook for about 6 minutes; the fish should be well cooked and flaky.

10

Ladle the soup into serving bowls. Add the chopped parsley just before serving, and drizzle with a Tantillo extra-virgin olive oil.

Zuppe Di Pesce Amalfitano