small clams called vongole,
sometimes small red mullet,
prawns, mussels, small lobsters or
langouste.
The basis of Italian fish soups is
usually a broth made with oil and
tomato, flavoured with garlic,
onion, and herbs, sometimes dried
mushrooms, sometimes white wine
or a little vinegar. In this broth the
fish are cooked and served,
accompanied by slices of French
bread baked in the oven.
A very simple version of an
Italian fish soup can be made with
mussels, and prawns. To make the
broth, put 2 or 3 tablespoons of