Sbroscia
Lake Bolsena Style Fish Soup
Lake Bolsena Style Fish Soup
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Sbroscia is a traditional fish soup eaten in the area around
Lake Bolsena, in northern Lazio. It's been made since ancient times with
the fish caught in the river, cooked in earthenware pots in the little
huts fishermen have by the river to keep their tools and supplies.
Traditionally, it's made with a combination of whatever fish they've
caught that day, including
"whitefish, eel, pike, tench, trout, perch and silversides." I can't easily find fresh water fish, so I used whatever white fish they had on sale at the supermarket.
I'm personally not a fan of fish soup, and I found this soup very mild and lacking in flavor. My husband, on the other hand, was quite happy with it. The bread makes it a more substantial dish than you would otherwise expect.
Sbroscia
Ingredients
- 1 Tbsp olive oil + more for drizzling
- 1 onion, chopped
- 1 garlic clove, minced
- 1 handful of mint leaves, chopped
- 2 large potatoes, peeled and diced
- 1 cup diced tomatoes
- 1 lb mixed fish, cut into bite-size pieces
- 6 cups of water
- salt to taste
- 1 loaf day-old Italian bread, sliced
Directions
Heat 1 Tbsp olive oil in a medium saucepan over medium heat. Add the onion, garlic clove and mint and cook until soft. Add the diced potatoes and tomatoes and cook, stirring occasionally for 3-4 minutes. Add the fish, the water and salt and bring to a boil. Turn heat down to low, cover and simmer for about 30 minutes. Taste and adjust seasoning.
Place 2-3 slices of bread at the bottom of a soup bowl. Ladle soup over the bread and drizzle olive oil on top.
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Adapted from a recipe at Jovina Cooks
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