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Fish broth with garlic crostini

Fish Broth with Garlic Crostini

The recipe for a simple, yet deliciously hearty soup: Fish broth with garlic crostini!

Course Main, Soup
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Manuela Zangara


  • 1 kg – 2.2 lbs. fish for soup cleaned and salted (but WITH the heads on)
  • 4 garlic cloves
  • 1 big onion minced
  • 1 tbsp parsley chopped
  • 70 gms – 2.5 oz. double tomato concentrate
  • 5 tbsp extra virgin olive oil
  • ¼ tsp salt to taste
  • 2 lt – ½ gallon water
  • Grilled crusty bread
  • Garlic cloves


  1. Start by crushing together ¼ of the onion, all the garlic cloves and parsley in a mortar and pestle. Keep aside.
  2. Mince the rest of the onion and sauté it gently in a big pot together with the extra virgin olive oil. Do this on a very low fire. The onions have to become transparent and not brown.
  3. After 5 minutes, add the crushed garlic, onion & parsley mixture and cook for another 3 or 4 minutes.
  4. Add the tomato concentrate, mix well and cook for a couple of minutes.
  5. Now add the water and bring to a boil.
  6. Add the fish and salt and simmer on a low fire for about 1 hour.
  7. Sieve the stock and keep it aside (you can add the fish to it afterwards, if you like).
  8. Serve with grilled crusty bread generously rubbed with some fresh garlic.

Recipe Notes

The cooking time will depend on the size of the fish you are using. If you are using bigger fish, I suggest you cut them in half (horizontally) and remove the tail parts after cooking them for 30 minutes, so you can eat this fish later. Keep simmering the stock with the heads (which can be discarded later). If your fish was small to begin with, it will melt away in the stock, so do not worry about it.