Fish soup "alla Tremezzina"
Season:  always.
 
Difficulty:  åå
 
Time of preparation:  approx. 2 hours 1/2 + 12 hours to soak the barley.
 
 
 
Ingredients for 6 people:
 
1 pike
 
1 eel
 
4 perch
 
2 burbots
 
3 trout
 
2 chubs (cavedani)
 
Onion
 
Parsley
 
1 crushed garlic clove
 
Seeded and chopped tomatoes
 
1 sachet of saffron
 
1 glass of dry white wine
 
1 dried chili pepper
 
Homemade crostini.
 
 
 
For the broth:
 
1 stem of celery
 
1 carrot
 
1 onion
 
Fish bones including the heads (not the insides)
 
 
 
Method:
 
Filet the fish and flour.  Brown the filets in oil in the same pan where the onion, parsley and the garlic have been fried.
 
When the fish is browned, pour over the wine and leave it to evaporate.  Add the chopped tomatoes and the previously prepared fish broth. Cook until the mixture thickens.
 
Then add the saffron and the salt and chili according to taste.
 
 
 
Serve the dish with toasted crostini.  If you like rub the toast with a clove of garlic.