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In the olden days in Italy, fish soup used to be a dish of the poorest because it was prepared with low quality or even spoiled fish that fishermen had not managed to sell at the market.
Each seaside village still has its own recipe, which is different from that of the neighbouring village, although they almost always use the same ingredients: fish of course, but also seafood, garlic, onion, tomato sauce or diced tomatoes and parsley. It is always accompanied by toast, on which you can rub a clove of garlic. In Sicily, couscous is often used in place of bread to mark of the long Arab presence on this island. Fresh ingredients are obviously essential for a good result.
The recipe I am proposing here is a much simpler version of its Italian counterparts because it only uses two types of seafood and a single filleted instead of whole fish. So it also has the advantage of being boneless and easy to eat. Buon appetito!
Originally published in the Journal de Montréal on April 13, 2013.