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An easy fish soup with Sicilian flavor. (Linda Davidson/The Washington Post)

What a nice surprise this will be for the diners in your house. The sweet-salty combination of golden raisins, anchovies, olives and capers enriches a simple tomato-water broth. And using a mix of different fish will enhance the soup's flavor.

Here are the ingredients you may need to shop for; click on the title link to view the whole recipe.

Zuppa di Pesce Alla Catanese
4 servings

Adapted from "The Best Soups in the World," by Clifford A. Wright (Wiley, 2010).

1/4 cup extra-virgin olive oil

1/4 cup capers

8 imported pitted green olives

Leaves from 1 bunch (3/4 ounce package) basil

Leaves from 1/2 bunch flat-leaf parsley

2 salted anchovies

2 large cloves garlic

2 tablespoons tomato paste

1/4 cup golden raisins (sultanas)

1 pound skinless white-fleshed fish fillets, such as yellow perch and/or West Coast rockfish

1 pound skinless firm-fleshed fish fillets, such as monkfish, yellowfin tuna and/or mahi-mahi (preferably a combination)

Questions?

-- Bonnie Benwick

By The Food Section  |  March 9, 2010; 2:00 PM ET
Categories:  Recipes , Shopping  | Tags: Bonnie Benwick, Dinner in Minutes, recipes, shopping  
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