Zuppa di Pesce alla Gallipolina

Zuppa di Pesce alla Gallipolina

(Gallipoli style fish soup)

Ingredients (for 4 people) 
700g mix of grouper and white seabream filleted and cut into chunks
200g king prawns
1 cuttlefish, cleaned and cut into rings
300g mussels
1 onion
1 clove of garlic
1 glass of white wine
1 bunch of parsley
2 tins chopped, peeled tomatoes
CAZZETTA Extra virgin olive oil
1 tbsp white wine vinegar
salt and pepper

Procedure
The first thing you need to do is to ask your fishmonger to clean, descale and fillet all your fish and the cuttlefish for you. This makes life a lot easier!

Back in the kitchen, chop your onion and gently fry in olive oil in a large pan along with the clove of chopped garlic. Then add the two tins of chopped tomatoes and a tablespoon of white wine vinegar. Season with salt and pepper, mix well and cook slowly with the lid on until the tomatoes have mashed. At this point, add the cuttlefish rings and a handful of chopped parsley, cover, and cook for around 10 minutes, being careful not to stir or mix. Add the glass of white wine and, when this is bubbling gently, add the grouper and the white sea bream on top. Season again, put the lid back on and cook for another 10 minutes. Finally, add the peeled prawns and the debearded, washed mussels. Replace the lid once more and after about 5 minutes the mussels should have opened and the prawns cooked. If the soup gets too dry during the cooking process, add a little boiling water (though this is not a very liquid soup).

Sprinkle with a little more parsley and serve hot with some crusty bread and a crisp white wine. 

 

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