Red Mullet Soup, After Scorpionfish Soup: Zuppa di Scorfano
- 1/4 cup extra-virgin olive oil
- 8 cloves garlic, peeled and left whole
- 4 scallions, cut into quarters
- Salt and pepper
- 1/2 bottle dry white wine
- 2 ripe tomatoes, peeled, seeded, and finely chopped
- 2 quarts water
- 2 1/4 pounds red mullet, scales removed, fins snipped
- 2 teaspoons dried chili flakes
- 8 (1-inch thick) slices Italian peasant bread
- 1/2 bunch fresh parsley, chopped
In a 3-quart saucepan, heat the oil over medium heat. Add the garlic and scallions and cook until the garlic cloves begin to turn a light golden brown. Remove garlic and scallions, reserving the garlic. Add the 1/2 bottle of wine to the saucepan and season with salt. Add the tomatoes and 2 quarts water. Season the fish with salt and pepper. Add the fish, and cook 15 to 20 minutes to make a stock. Add 1 teaspoon chili flakes. Season with salt and add 1 teaspoon of chili flakes and simmer until cooked through. Remove the fish, whole, from the pan, and place on a platter. Toast the slices of bread and then rub each gently with 1 of the reserved garlic cloves. Place 2 pieces of toast in the bottom of each serving bowl and cover with the fish stew and serve with pieces of fish. Sprinkle with chopped parsley and remaining 1 teaspoon of dried chili flakes.
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