Zuppa di Pesce con Faggioli


I have tasted this Italian-style fish soup with beans at my sister’s. If you follow the proper procedure, making it can take up to 1.5 hours, but you prepare the fish stock in advance (and freeze it for later use), the whole process can go much faster.

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Ingredients for the fish stock:

A head and a spine of a large white-fleshed fish (in my case I’ve used a meagre)
1 branch of celery
Parsley and silantro
1 branch of basil
1 (!!) whole allspice berry
3 berries of white pepper
2 liter water

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