Italian · soup

Sicilian Fish Soup

Name: Sicilian Fish Soup
Prep time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 3 garlic cloves, minced; 18 green olives, quartered; 1 (28-ounce) can diced tomatoes, undrained; 3 cups fish or chicken stock or broth; 1/2 cup chopped fresh flat-leaf parsley; 2 tablespoons drained capers; 1/4 teaspoon dried crushed red pepper; 2 pounds fish fillets, cut into pieces; Salt, to taste; Freshly ground black pepper, to taste; 12 toasted baguette slices; Garnishes: 1/2 cup chopped fresh mint, 1/2 cup toasted pine nuts

Sicilian Fish Soup reads umami 5.7, salinity 5.5 and richness 4.2 on Palate's 0–10 flavor X-ray — a Italian soup, about 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.7 / 10
Sweet & Fruity — 2.0 / 10
Sour & Bright — 2.1 / 10
Bitter & Earthy — 2.0 / 10
Rich & Fat — 4.4 / 10
Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Umami 5.7 · Salinity 5.5 · Richness 4.2 · Allium 3.8 · Marine & Briny 3.5 · Herbaceous 2.9 · Sourness 2.0 · Bitterness 1.9 · Funk & Ferment 1.8 · Sweetness 1.6 · Fruity 1.4 · Warm Spice 1.1 · Floral 1.0 · Earthy 0.9 · Nutty 0.8 · Citrus 0.6

What's in it (14)

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
18 green olives, quartered
1 (28-ounce) can diced tomatoes, undrained
3 cups fish or chicken stock or broth
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons drained capers
1/4 teaspoon dried crushed red pepper
2 pounds fish fillets, cut into pieces
Salt, to taste
Freshly ground black pepper, to taste
12 toasted baguette slices
Garnishes: 1/2 cup chopped fresh mint, 1/2 cup toasted pine nuts

Time & effort: about 35 min (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 109.3 kcal, 4.3 g protein, 6.4 g fat, 9.3 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

Heat oil over medium heat in a large pot. Add onion, and sauee 5 minutes or until softened. Add garlic, and saute 1 minute. Add olives and next 5 ingredients; bring to a boil. Partially cover, reduce heat, and simmer 10 minutes.
Add fish, cover, and simmer 5 to 10 minutes or until fish is opaque and flakes with a fork. Season with salt and pepper.
Spread baguette slices with Garlic Aioli.
Ladle soup into bowls. Garnish, if desired. Dollop remaining Garlic Aioli on soup, if desired. Serve with baguette slices.

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Spinach and Ricotta Stuffed Shells — Italian
Spaghetti alla Puttanesca — Italian
Fregola con Arselle e Bottarga — Italian · Sardinia

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.