This is a famous Genoese fish soup, which makes me feel homesick every time I make it.
3 lbs of assorted fish (cod, mackerel, shark, tuna, eel and even salmon will do) - cleaned & cut into 2 inch pieces
2/3 cup of olive oil
1 medium yellow onion - minced
2 cloves of garlic - crushed
2 anchovy fillets - chopped
1 tsp of parsley - chopped
1 bay leaf
1 16 oz jar of Angelo's Garlic Salsa - chopped
1 cup of dry white wine
Heat the oil in a large casserole. Saute the garlic and onion until the onion is translucent. Then add the anchovies and salsa. Add the wine, parsley, bay leaf, and a pinch of salt and cook for 10 minutes. Then add the fish and cook for another 20 minutes and remember to remove the bay leaf before serving. Also, like most of my recipes, make sure you serve this Genoese Fish soup with a nice fresh loaf of Italian bread. Lot's of people will just tear off pieces and dip while eating.
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