Umbrian Fish Soup Recipes

CARIBBEAN FISH SOUP

Steps:

• Rinse fish with lemon juice; drain.
• Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
• Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
• Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

NONA'S UMBRIAN LENTIL SOUP

Steps:

• Heat oil in a large skillet over med-high heat; add in onion, garlic, carrots, celery, and sage leaves; saute until the garlic and onion are fragrant, 3-4 minutes.
• Add in tomatoes and cook 2-3 minutes to evaporate some of the juices.
• Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
• Stir in the lentils and broth.
• Cover the cooker and cook on HIGH for 4 hours or on LOW for 7-8 hours, until the lentils are tender.
• Check the soup at around 3 or 6 hours to make sure there is enough broth and the soup isn't sticking to the pan; add more broth if it is sticking.
• Season with salt and pepper before serving.