This Italian Fish Soup is inspired by the traditional “Ciuppin” from the Ligurian coast. It’s a delicious, light, yet hearty fish broth that’s served with crispy fried angel hair pasta, sautéed prawns, fresh parsley, and a squeeze of lemon juice. A truly comforting meal, this dish combines the best of the sea with vibrant flavors, perfect for a cozy meal.

Full Recipe: 

Ingredients

• 1.75 pounds fresh fish (such as gurnard, red mullet, seabass)

• 8 large prawns

• 2.1 pints vegetable stock (organic or homemade)

• 2 tbsp tomato paste

• 1 onion, peeled and chopped

• 4 garlic cloves, peeled and chopped

• 1 bunch fresh parsley, chopped

• 1 ounce dried porcini mushrooms, soaked and chopped

• 1 pinch saffron powder (optional)

• 1 lemon (zest and juice)

• 1 bay leaf

• 4 tbsp olive oil

• 7 oz angel hair pasta

• 1 tbsp butter (unsalted)

• Salt for pasta water and to taste

• Freshly ground black pepper to taste

Directions

1. Prepare the Ingredients: Clean and chop the fish into 3-4 pieces. Set aside the prawns’ tails and add the heads to the soup. Soak the porcini mushrooms in warm water for 15-20 minutes, then chop them. Chop the onion, garlic, and parsley. Zest and juice the lemon.

2. Make the Fish Broth: In a pot, heat 2 tbsp of olive oil. Sauté the onion, garlic, and parsley for 2-3 minutes. Add the chopped porcini mushrooms and cook for another minute. Stir in the tomato paste, then add ½ cup of vegetable stock. Add the fish pieces and prawn heads, mix well, and cook for 5 minutes.

3. Simmer the Soup: Add the rest of the vegetable broth, saffron, bay leaf, lemon zest, salt, and pepper. Bring to a simmer, reduce heat, and cook for 25 minutes until the fish is tender and falling off the bones.

4. Strain the Soup: Pass the soup through a fine sieve into another pot. You can discard the bones or carefully remove the meat and return it to the soup.

5. Prepare the Pasta and Prawns: Boil water and cook the angel hair pasta according to package instructions. In a separate pan, sauté the prawn tails in butter and garlic for 1-2 minutes per side.

6. Fry the Pasta: Drain the pasta and fry it in 2 tbsp of olive oil until slightly crispy.

7. Serve: Place fried pasta in bowls, add the fish soup, and top with sautéed prawns. Garnish with parsley, lemon zest, and a squeeze of lemon juice.

Nutrients (per serving)

• Calories: 658 kcal

• Carbohydrates: 54g

• Protein: 52g

• Fat: 26g

• Saturated Fat: 6g

• Cholesterol: 155mg

• Sodium: 2023mg

• Potassium: 1157mg

• Fiber: 4g

• Sugar: 6g

• Vitamin A: 1150 IU

• Vitamin C: 23mg

• Calcium: 141mg

• Iron: 4mg

The Foundation: Fresh Fish and Prawns

The core of this Italian Fish Soup is the fresh seafood, which imparts a delicate and flavorful broth. Traditional recipes often use fish like gurnard, red mullet, and seabass, but any firm, white fish with a delicate flavor works well for this dish. The fish is gently simmered to infuse the broth with its natural flavors. The addition of prawn heads enhances the broth further, providing depth and a subtle sweetness that forms the foundation of the soup.

The prawns, typically sautéed separately and added just before serving, lend a rich, succulent texture and flavor. The prawns are a perfect complement to the fish, offering a burst of freshness and a slight sweetness. These elements together create a truly seafood-forward soup that brings the taste of the sea to your bowl.

Building the Broth: Aromatics and Saffron

A key element that sets this Italian Fish Soup apart is its aromatic broth. The base of the soup is formed by sautéing onions, garlic, and fresh parsley in olive oil, which infuses the oil with fragrant, savory flavors. The addition of chopped porcini mushrooms, which have been soaked and softened, provides an earthy depth that balances the freshness of the fish. The rich, umami flavor from the mushrooms enhances the broth, creating a savory backdrop for the delicate seafood.

Tomato paste is added next, contributing a slight acidity and richness to the base, while the vegetable stock rounds out the flavors and forms the liquid foundation for the soup. A pinch of saffron powder (optional but highly recommended) adds a luxurious golden hue to the broth and a subtle floral flavor that lifts the entire dish. The combination of saffron, bay leaf, and lemon zest introduces layers of complexity, making each spoonful of this soup a delightful and multifaceted experience.

The soup is then simmered gently for 25 minutes, allowing the fish to become tender and the flavors to meld. The result is a broth that is rich and fragrant, yet not overwhelming. It’s a light soup that’s perfect for those seeking a meal that feels both comforting and fresh.

Straining the Broth: A Smooth, Refined Texture

After simmering, the soup is strained to remove the bones and other solids, leaving behind a clear, flavorful broth. At this stage, you can either discard the bones or carefully remove the fish meat and return it to the soup. Straining the soup gives it a refined, smooth texture, ensuring that every spoonful is velvety and free from any bone fragments. This step is essential for achieving a delicate, broth-forward soup that highlights the flavors of the fish without any distractions.

Crispy Angel Hair Pasta: Adding Texture and Contrast

One of the most unique elements of this Italian Fish Soup is the crispy fried angel hair pasta. Traditionally, Ciuppin is served with fried pasta to add texture and contrast to the otherwise smooth and delicate broth. The thin strands of angel hair pasta are first cooked in boiling water and then fried in olive oil until they become golden brown and crispy. This addition brings a satisfying crunch to each bite, offering a pleasant contrast to the tender seafood and the silky broth.

The fried pasta not only adds texture but also absorbs the flavors of the broth as it sits, becoming a delicious, slightly soft component of the dish. The pasta serves as a perfect base for the fish soup, soaking up the rich flavors while maintaining its crunch. It’s an unexpected yet delightful element that makes this soup a truly special dish.

Sautéed Prawns: A Final Touch of Luxury

While the fish broth forms the base, the sautéed prawns are the finishing touch that elevates the dish to another level. Sautéing the prawns with butter and garlic creates a savory, garlicky flavor that pairs beautifully with the delicate fish and crispy pasta. The prawns are cooked just until they turn pink and opaque, ensuring they remain tender and juicy.

The prawns are added to the soup just before serving, allowing them to sit atop the crispy pasta and absorb some of the soup’s flavors. The sweetness of the prawns enhances the overall richness of the dish, adding another layer of flavor that complements the fish and vegetables.

Serving and Garnishing: Freshness and Brightness

Once the soup is ready to serve, it’s time to garnish and add the finishing touches. A sprinkle of freshly chopped parsley brings a burst of color and freshness to the dish, cutting through the richness of the broth and providing a light, herbaceous flavor. The zest of a lemon is also added, bringing a citrusy brightness that enhances the natural flavors of the fish and prawns. A squeeze of lemon juice just before serving adds a refreshing acidity that balances the dish and brightens up the overall flavor profile.

A Complete Meal: Light Yet Hearty

Italian Fish Soup is a well-balanced meal that combines light, delicate flavors with hearty, satisfying components. The crispy fried angel hair pasta provides the crunch and substance, while the tender fish, prawns, and vegetables create a fresh, flavorful broth that warms you from the inside out. This soup is the perfect dish for a cozy evening, offering a taste of the sea with vibrant, earthy, and citrusy notes.

The addition of fresh parsley and lemon ensures that the dish doesn’t feel too heavy, despite its richness. The use of fresh ingredients, such as fish, prawns, and vegetables, makes this soup feel both indulgent and healthy, providing a balance of protein, vegetables, and healthy fats. The complexity of the broth, along with the texture contrasts of the crispy pasta and tender seafood, ensures that each bite is a delightful experience.

A Perfect Dish for Special Occasions

While this Italian Fish Soup is perfect for cozy dinners, it also makes an excellent dish for special occasions. Its sophisticated flavors and beautiful presentation are sure to impress guests, whether served at a dinner party or as a special treat for loved ones. The combination of seafood, fresh herbs, and citrusy brightness gives the dish a gourmet feel, yet it’s easy to prepare and doesn’t require a lot of intricate steps. The crispy pasta and sautéed prawns add an element of luxury, making it a dish that feels both elegant and comforting.

Conclusion

In conclusion, this Italian Fish Soup is a true celebration of the sea, combining fresh fish, prawns, aromatic herbs, and vegetables into a dish that is both light and hearty. Inspired by the Ligurian “Ciuppin,” it’s a comforting meal that offers a rich, flavorful broth with delightful textural contrasts from the crispy fried angel hair pasta and tender seafood. The use of fresh ingredients, including saffron and porcini mushrooms, adds depth and complexity to the soup, making it a flavorful and indulgent experience. Whether you’re enjoying it on a cozy evening or serving it to impress guests, this Italian Fish Soup is sure to become a cherished addition to your recipe collection.