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Sicilian Ghiotta

Sicilian Ghiotta

Main dishes

A traditional Sicilian fish soup, served with grilled bread or used as a side dish with Trapani couscous.

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Recipe from Civa61 (Wikibooks), adapted by Recette de cuisine ·

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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
  • Total1 hr 15 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodpan
  • Estimated cost$9.19 $1.84 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

5 people
  • $5.61
  • $1.31
  • $0.26
  • $0.57
  • $1.26
  • $0.18

Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Salt the fish an hour before cooking.
  2. Pour the oil paint into a tall container, adding the chopped garlic and onion. ≈ 3 min
  3. Next, place the heads of the eel or cod (if you have any), along with the crustaceans and their shells. ≈ 3 min
  4. Soak in wine and reduce over high heat.
  5. Add the fresh tomatoes, cover with water, and cook for 5 minutes.
  6. Add all the chopped parsley, seasoned with salt and pepper, and then gradually add the fish intended for the soup, according to their size (starting with the smallest). ≈ 2 min
  7. Make sure the water covers all the ingredients, and let it simmer for about 20 minutes.
  8. Remove the fish, strain it, and then serve it with croutons, toasted bread (or hard bread), or use the broth to soak the couscous and serve the fish separately.

The bill

Sicilian Ghiotta

  • 300 g of shrimp and mussels$5.61
  • 500 g of peeled tomato mulberry$1.31
  • one tablespoon of tomato paste$0.26
  • A glass of white wine$0.57
  • a small sprig of parsley$1.26
  • Garlic and onions, for preparing soffritto$0.18

Total$9.19

that's $1.84 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of Saint-Pierre or cod
  • 700 g of assorted fish (e.g., sea bass, frog, grasshopper, tripe, eel, cod, sole)
  • 300 g of shrimp and mussels
  • 500 g of peeled tomato mulberry
  • one tablespoon of tomato paste
  • A glass of white wine
  • a small sprig of parsley
  • Garlic and onions, for preparing soffritto
  • Salt and pepper, to taste

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