Mixed Fish Soup With Orange

Preparation:

Preparation: Clean all the fish and prepare the broth with their waste, add a leek, two carrots, half a glass of wine and a little salt. Filter and keep aside a liter and a half. Fry the finely chopped onion in a saucepan with two tablespoons of oil, add half of the hot broth and cook for 20 minutes or until the onion is almost wilted. Wet all the fish with the remaining broth except scampi and clams. Add salt and cook everything for half an hour. 3 minutes before the end of cooking, add a glass of juice from the squeezed oranges, the scampi, the clams, the peeled, seeded and diced tomatoes, the chopped basil, salt and pepper. Serve the soup hot with croutons flavored with butter and possibly rubbed with a clove of garlic. Accompanying wines: Riviera Ligure Di Ponente Pigato DOC, Verdicchio Dei Castelli Di Jesi DOC, Vermentino Di Gallura DOC.