Rice to the Top: Abruzzo Rice and Fish Soup Recipe

9 months ago

abruzzo rice and fish soup

Known as the green region of Europe and Italy, Abruzzo is a land of various opportunities, from cheese to wine and from furniture to jewels. One of its wide range of offerings is the Abruzzo rice, an organic dish that goes well in fish soup. This hearty dish will definitely remind you of the underappreciated countryside.


Makes 5-6 servings

1 Labahita fish (about 1/2 kilo), filleted (reserve skin and bones)
Green part of onion leeks
1 sprig Parsley
1 Bay leaf
10 Black peppercorns
Pinch of rock salt
5 cups Water
3 Tbsps Olive oil
2-3 cloves Garlic, minced
1 Small onion, chopped
2 stalks Onion leeks, sliced
½ Small carrot, chopped
½ tsp Dried red chili flakes
½ kilo Diced tomatoes
¾ cup White wine
½ kilo Labahita fish fillets (or any fresh white fish)
¾ cup Arborio rice (or any risotto rice such as vialone or carnaroli)
4 cups Fish stock
Salt and freshly ground black pepper, to season
Chopped fresh parsley, for garnish
Grated parmesan cheese for garnish

  1. Make good fish stock using the fish bones. Start by washing fish skin and bones in water. Add fish bones to tap water in a pot. Add onion leeks, parsley, bay leaf and whole black peppercorns. Bring to a boil over medium heat. Cover, turn heat to low and simmer for 30-45 minutes. Strain fish broth and reserve fish stock.
  2. In a large sauté pan, heat olive oil. Sauté garlic and onions together until fragrant. Add leeks and carrots and continue to sauté until soft. Next, add chili flakes.
  3. Pour in the canned tomatoes and white wine. Bring to a simmer.
  4. Carefully lay the fish fillets over the tomatoes. Cover and let cook for 3 minutes until just cooked. Remove all of the fish fillets to a plate and set aside.
  5. Add the rice and mix well. Pour in the fish stock. Season with salt and pepper. Stir frequently and continue to simmer until rice is cooked. Add more stock to make a thinner soup, if desired.
  6. Just before serving, add the fish fillets, fresh parsley and Parmesan cheese.


Recipe by Nina Daza-Puyat
Photographed by Mark Jacob 


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