Anglerfish soup with Cannellini beans


  • 1kg clean anglerfish
  • 2 white onions
  • 2 stalks of celery
  • 2 carrots
  • 3 ripe San Marzano tomatoes
  • 1 jar Alce Nero boiled Cannellini beans
  • 8 slices of wholegrain bread
  • 1 sprig of parsley
  • Extra-virgin olive oil
  • salt and pepper


Pour 2 litres of water into a saucepan with 1 peeled onion, 1 carrot and 1 stalk of celery. Add the anglerfish and 10g of salt and bring to the boil. Lower the heat and cook over a mid-low heat. After 20 minutes, turn off the heat, strain the broth and fillet the fish. Cut crosses into the tomatoes and blanch briefly in boiling water, then remove the skin and dice them into cubes. Finely chop the rest of the carrot, celery and onion. Sauté the finely chopped mixture over a low heat with 2 tablespoons of oil and a small ladle of broth. After 2 minutes add the cubed tomatoes and the Cannellini beans, making sure you have thoroughly drained them from the canning liquid. Add the fish, the strained broth and the parsley leaves after 3 minutes and season with salt and pepper. Leave to cook over a low heat for another 15 minutes.

Serve the soup with slices of toasted wholegrain bread.

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    45 minutes

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