The fish soup (Italian) as they make it in NYC – Italian Cuisine

The fish soup (Italian) as they make it in NYC


The idea to copy … from a Brooklyn restaurant. Antica Pesa by Francesco Panella prepares typically Italian dishes, presented in a gourmet key. But very easy to replicate

In the nineties they would have called it "decomposed fish soup" because the ingredients are cooked separately, to be assembled on the plate. But not for an aesthetic habit, but to leave the fish with the right flavor and consistency and to make sure that the bread does not fall apart. The Italian tradition is all on the plate, but having a trattoria does not necessarily mean being dizzy! In Italy we think a little yes, that home cooking is synonymous with tradition and that everything served with a ladle is necessarily better. The Panella brothers, however, both in Rome and New York have shown the opposite.

Their restaurant is called Antica Pesa and is one of the historic restaurants in the capital. Since 1922 in the heart of Trastevere, it has been managed by the Panella family, which has transformed it from a neighborhood tavern into an established restaurant throughout the city. The Panellas are now in their fourth generation, that of Simone in the kitchen, and Francesco, the brothers who brought Antica Pesa to New York. In 2012 they opened in Brooklyn and in 2019 Feroce, a concept restaurant open from morning to night inside the Moxy NYC Chelsea hotel.

In Rome and New York, the menu follows the great Roman tradition: tripe alla romana, spaghetti cacio e pepe, saltimbocca and the whole repertoire, with some classic dishes and someone revisited in a contemporary key in the presentations and in some combinations. We proudly eat Italian and an Italian cuisine today. Like this shrimp, squid, cuttlefish and octopus soup served with toasted bread and finished at the table with cherry and basil broth.
This traditionally would be prepared by cooking the fish all together, but to highlight the individual aromatic profile of each variety of fish, they are cooked individually instead of all together in the same pot. This allows each fish to maintain consistency and flavor.

Here is the recipe, directly from the Big Apple

Ingredients for 4 people

10 prawns
1 sea bass
1 octopus
5 squid
5 cuttlefish
10 ml of anchovy sauce
1 kg of San Marzano tomatoes
1 onion
Basil to taste
White wine
slices of toast

Method

Prepare the broth by cooking tomatoes, onion, basil and white wine, leaving them to simmer for at least half an hour. At the end, add the anchovy sauce.
Cook each fish individually in the broth, in order to respect the cooking times of each fish. Gradually, add the pieces of fish in a separate pan and keep the broth separate. When serving, place a piece of very crispy toast, arrange the cooked fish pieces on top and pour the broth over it.

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