0 Full-screen Zuppe Di Pesce Amalfitano April 8, 2016 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 Directions1Heat the 1/4 cup Tantillo extra virgin olive oil in a large stockpot or Dutch oven. Add the garlic, fennel, leek, and celery.2Cook, stirring occasionally, until the vegetables are translucent, 7 to 10 minutes. Season with 1 teaspoon salt and 1/4 teaspoon black pepper.3Add the fresh tomatoes and continue cooking until they begin to break down, about 10 minutes.4Add 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.5Cook 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.6Stir while the pot simmers for 20 minutes. Strain the liquid through a fine-mesh sieve. Let cool, then refrigerate for up to 2 days.7Before using, skim the surface of any impurities that rise to the top.8Reheat the zuppa in a stockpot over a medium flame until gently simmering. season with salt and pepper to taste. 9Add the fish pieces and cook for about 6 minutes; the fish should be well cooked and flaky. 10Ladle the soup into serving bowls. Add the chopped parsley just before serving, and drizzle with a Tantillo extra-virgin olive oil. close full screen 00:00 2 Reviews Eric Silverstein January 17, 2017 Thank you for your kind words and yes you can substitute our Garlic Extra Virgin Olive Oil for a little less garlic cloves in the recipe. Or in your case to create a greater garlic flavor in the dish. Thanks again and Buon Appetito Ric January 14, 2017 I really liked your Zuppe Di Pesce recipe, I made it over the Christmas holiday for my family. It reminded me of the fantastic fresh sea food dinners my wife and I had while Honeymooning on the Amalfi Coast. I used your EVOO and the Tantillo, San Marzano Tomatoes, with one small change. I split the amount of your Olive Oils between the EVOO and your Garlic Olive Oil. (What can I say I like Garlic) It was fantastic . Cancel reply Your name ... Your email ... Notify me of new posts by email. Your review ...All fields are required to submit a review.