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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Fish Soup with Tomatoes and Red Pepper-Garlic Sauce
Fish Soup with Tomatoes and Red Pepper-Garlic Sauce
(Zuppa di Pesce con Pomodori e Salsa di Peperoni Rossi e Aglio)
For the Soup:
2 and 1/2 pounds lingcod fillets, cut into 1 and 1/2-inch pieces
3 pounds ripe tomatoes, peeled, coarsely chopped
1 pound medium-size red-skinned potatoes, peeled, cut into 1/4-inch thick rounds
1 large red-skinned potato, quartered
1 medium onion, finely chopped
1 fennel bulb, coarsely chopped
8 cups fish stock
1 large pinch of saffron threads
2 tablespoons extra-virgin olive oil
1 cup chopped fresh Italian parsley
Two 3-inch-long strips orange peel

For the Rouille:
1 red bell pepper
6 tablespoons extra-virgin olive oil
3 garlic cloves
1 French-bread baguette, cut into 1/4-inch thick rounds
Prepare the Soup:
Heat olive oil in large pot over medium heat.

Add onion and fennel.

Saute until onion is translucent, 8-10 minutes.

Add stock, parsley and peel.

Bring to a boil.

Reduce heat.

Cover and simmer until fennel is tender, about 5 minutes.

Add tomatoes, sliced potatoes, quartered potato and saffron.

Cover partially.

Simmer until potatoes are tender, about 12 minutes.

Remove from heat.

Remove quartered potato from soup.

Cool slightly.

Peel potato.

Transfer to processor.

Prepare the Rouille:
Char bell pepper over gas flame or in broiler until blackened on all sides.

Enclose pepper in paper bag 10 minutes.

Peel and seed pepper.


Transfer bell pepper to processor with potato.

Add 2 tablespoons oil and garlic.

Process until smooth.

With machine running, gradually blend in 4 tablespoons olive oil.

Season with salt.

Preheat broiler.

Arrange bread rounds on baking sheet.

Broil until crisp, about 2 minutes.

Add fish to soup.

Simmer until fish is just opaque in center, about 5 minutes.

Spoon rouille onto 12 to 16 toasts.

Ladle soup into bowls.

Top each with 2 toasts.

Pass remaining toasts and rouille. Serves 6-8.
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