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Sicilian ghiotta

Sicilian ghiotta

Main dishes

Sicilian fish soup: cod, rockfish, and shellfish cooked in a tomato and white wine broth, served with grilled bread or couscous.

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Recipe from Civa61, adapted by Recette de cuisine · · updated on

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Ghiotta is a traditional Sicilian fish soup, particularly from the Trapani province. Its broth is often used to accompany Trapani couscous.

Ingredients and directions

  • Prep time30 min
  • Cook time45 min
  • Resting1 hr
  • Total2 hr 15 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodnibbling
  • Estimated cost$14.63 $2.93 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Gluten-free

Ingredients

5 people
  • $6.69
  • $6.45
  • $0.16
  • $0.37
  • $0.21
  • $0.71
  • $0.04

Prices from US supermarkets for 5 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Salt the fish an hour beforehand. ≈ 2 min
  2. In a large saucepan, heat the oil and add the chopped garlic and onion. Cook until softened.
  3. If you have any, add the snapper or sea bass heads, and the crustaceans in their shells. ≈ 3 min
  4. Pour the with wine and let it simmer over high heat. Add the tomatoes and tomato paste, cover with water, and cook for 5 minutes.
  5. Add the chopped parsley, salt, and pepper, then add the fish gradually, starting with the smallest ones last. The water should always just cover the fish; cook for about 20 minutes.
  6. Remove the fish, strain the broth, and serve with croutons or toasted bread, or use the broth to baste couscous and serve the fish separately.

The bill

Sicilian ghiotta

  • 300 g of langoustines and prawns$6.69
  • 500 g of peeled tomato blackberries$6.45
  • 1 tablespoon of tomato paste$0.16
  • 1/2 glass of white wine$0.37
  • 1 clove of garlic and 1 onion$0.21
  • 4 tablespoons of olive oil$0.71
  • salt and pepper$0.04

Total$14.63

that's $2.93 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of sea bass or grouper
  • 700 g of fish for soup (hake, monkfish, conger eel, whiting, sole, eel, turbot, sea bass)
  • 300 g of langoustines and prawns
  • 500 g of peeled tomato blackberries
  • 1 tablespoon of tomato paste
  • 1/2 glass of white wine
  • One bunch of parsley
  • 1 clove of garlic and 1 onion
  • 4 tablespoons of olive oil
  • salt and pepper
  • grilled bread or couscous, for serving

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