Oristano Seafood Soup

Minestra di Mare di Oristano

Fish soup with tomato, short pasta, basil and chili pepper, served steaming hot with the fish on the side.

6 servings

Easy

Sardinia

FacileSardegna

Oristano Seafood Minestra is a warm and hearty dish, suitable for lunch or dinner, where the fish is enhanced by its broth. Tomato provides a soft and slightly acidic base, while garlic, onion, parsley, basil and chili pepper They create a distinct yet balanced flavor profile. The small pasta makes the soup complete and pleasant to the palate, absorbing some of the flavor of the stock without overpowering the fish. The technique involves slowly cooking the fillets in a sauce thinned with water: the liquid gradually thickens and becomes the broth in which to finish the dish. The fish is then served separately as a main course, while the soup remains steaming and fluid. The recipe is considered traditional Sardinian.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the aromatic mixture

Finely chop the onion, garlic, and parsley. Pour the extra virgin olive oil into a shallow pan large pot and add the chopped ingredients, distributing them on the bottom for even cooking. Leave gently sauté over medium heat until the onion becomes transparent and slightly golden, without letting it darken: the aroma should be aromatic and clean.

Cook the tomato

30 min

Join the crushed tomatoes without peel and seeds, therefore season with salt to taste and add the chili pepperMix and cook for about 30 minutes over medium heat, until the tomato sauce thickens and takes on a dense, uniform consistency. The sauce is ready when the color becomes more intense and the oil slightly rises to the edges.

Add the fish

Clean the mixed fish and cut it into regular-sized slices. Arrange it in the shallow pan Pour the dressing over the sauce, then pour in enough water to cover it and make the soup broth. Bring the liquid to a gentle boil, avoiding a violent boil that could break the steaks.

Cook the broth

60 min

Cover the shallow pan and cook over low heat for about an hour. Maintain a gentle, steady boil, making sure there's enough liquid left for the pasta. The broth is ready when the fish is well cooked, the marine aroma is evident, and the tomato has evenly colored the liquid.

Remove the fish

Gently remove the fish fillets from the broth and transfer them to a plate, serving them as a second course. Proceed carefully to keep them as intact as possible. Leave the broth in the shallow pan and bring it back to the boil before adding the pasta, so that the cooking will begin in an already hot and tasty liquid.

Cook the pasta

Once the broth returns to a boil, add the small-sized pasta and stir to distribute it throughout the liquid. Cook according to the time required for the chosen size, maintaining a steady boil. Test by tasting: the pasta should be tender but still firm, and the broth should remain fluid enough to hold its own as a soup.

Complete with basil

Turn off the heat When the pasta is cooked, add the basil leaves. Stir gently and let it rest briefly, without overheating, to preserve the fresh aroma of the aromatic herb. Serve the steaming soup immediately, accompanied by the fish cooked separately as a side dish. main course.

Chef's Tips

The editorial staff recommends keeping the heat low while cooking the fish, so that the broth is flavored without excessively breaking up the fillets.