(Fish soup without bones – Our recipe)

1 ray wing
200 g (7 oz) cuttlefish, cut into strips
200 g (7 oz) cod fillets, cut into big pieces
400 ml (14 fl oz - 1 3/4 C) puréed tomatoes
1 fresh young onion, finely chopped
2 teaspoons dried bay leaves
4 tablespoons dried chives
2 tablespoons dried parsley
4 tablesponns extra virgin olive oil
A glass of white wine
Salt

Time:
preparation: 15 minutes
cooking: about 60 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Put the puréed tomatoes, onion, all the aromatic herbs, wine, cuttlefish and a glass of water in a saucepan.
Cook on a medium heat, half-covered, stirring now and then. Add other boiling water only if necessary.
When the cuttlefish is tender (after 40-50 minutes) and the cooking juice is almost retired, add the ray wing.
Season to taste with salt. After few minutes add the cod too; finish cooking within few minutes. These kinds of fish cook quickly. The cooking juice must become rather thick.
Switch off the gas, add the olive oil and stir with delicacy. Your dish is ready!

Note

- The ray cooks quickly and its meat comes off the cartilaginous spines in the wings easily, so this recipe is suitable for your children or for people who don’t like bones! Besides it’s juice is very tasty and you can clean your plate with some bread (in Italian we use to say: "fare scarpetta")
- If you like, you can sprinkle with some parsley, finely chopped, before serving.
- This recipe is delicate but tasty, low fat but nourishing.