Fish Soup
Brodu di pisci
Tip: Whenever I filet my fish I use the skeleton to make soup so as not to waste anything.
We Sicilians use fish soup as a curative food, just like Americans use chicken soup. Perhaps because fish is more plentiful on an Island, perhaps because it’s rich in nutritional value. In any case, I personally find it to be a comfort food and when the fish is fresh the flavor and aroma is so soothing and satisfying.
Of course lately we hear of contaminated waters so often, that many are afraid of eating fish, but don’t put your spoon away yet, check local advisories about the safety of fish caught in local waters and enjoy this soup the way my family and I have enjoyed it for years.
Servings: 4
Ingredients
Skeleton of a 2 lb fish
12 cups water
12 oz can chopped tomatoes
3 tbsp olive oil
3 garlic cloves roughly chopped
red hot pepper to taste (optional)
1/2 cup chopped parsley
1 chicken or fish bouillon
salt to taste
1 cup pastina like orzo or stars or finely crumbled angel hair pasta 
Directions
In a 4 quart pot, add water, fish head or skeleton and bouillon
Let it come to a boil and then cook on medium heat for 30 minutes
Remove the fish head or skeleton from the liquid
Reserve the liquid in a container and let the fish head or skeleton cool down in a separate dish
In a 4 quart pot, pour the Olive Oil and add the garlic and red hot pepper to it and cook until garlic gets a golden color.
Add the tomatoes and the parsley, give it a good stir and then add the reserved liquid Now pick any chunks of fish away from the skeleton and add to the fish soup, making sure all bones are removed.
Let it cook for 10 more minutes on medium to low heat and reserve until ready to serve,
When ready to serve add the pastina and cook another 6 minutes.
Serve immediately
Serving Suggestions
As a starter to a fish dinner or lunch
As an accompaniment to a fish sandwich, including tunafish
As a meal for two people with a delicious baguette
Testimonial: “I just came across your info and finally found what I believe to be the same or almost the same recipe my grandmother used when she made “Pisci Brodu”. The photo in your website and the simple ingredients make me think I found the real McCoy. I checked out a lot of other websites and recipes and they all had many, many ingredients which was not the case when my grandmother made it.” Anthony Vento
I Sicilian
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