This soup is common in all of the regions hugging the Adriatic, where fish trimmings of one sort or another are always available to cook into a light, flavorful broth. We had it often when we lived in Istria, whenever someone in the family was not feeling well, for its supposed restorative powers. And although children sometimes disdain “fishy”-tasting food, I recall vividly savoring this broth, which had the taste of the sea but was sweet and elegant too. In those days, we would take the fish heads and tails out of the soup pot and pluck the hidden morsels of whitefish meat off the bones. In the version that follows, you’ll strain the bones out of the broth and briefly cook some meaty (but boneless) trimmings just before serving the soup.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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