Marano fish soup
This is the perfect dish for the seafood-lover, full of the flavours of the ocean. Serve with crusty or toasted bread for a rustic dish inspired by the specialty of Friuli Venezia Giulia.
• 1 kg eel, cut into finger-sized pieces
• 1.5 kg white-fleshed fish
• large onion, sliced
• cups water
• 400 ml white wine vinegar
• 100 ml extra virgin olive oil
• 6 slices bread (a few days old or lightly toasted)
• Salt, for seasoning
1. Fillet the fish and cut into small pieces.
2. Heat oil in a large pan over medium heat. Fry onion until browned.
3. Add eel and fry for a few minutes.
4. Pour in water and season with salt. Cook until the water is almost absorbed.
5. Move eel to the sides of the pan and add fish to the centre. Cook for a few minutes over low heat.
6. Increase flame and add vinegar. Season with salt.
7. Continue cooking for about 10 minutes, stirring very gently.
8. Arrange bread slices into bowls, cover with fish soup and serve.