Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a free Joseph Joseph Nest 7 set valued at $59.95! Offer ends 20 August.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Zuppa di pesce

You'll need

  • ½ cup
  • olive oil, plus extra for drizzling
  • 4
  • cloves of garlic, finely chopped
  • 1
  • fresh birdseye chilli, finely chopped
  • 400 gm
  • clams (vongole), soaked and drained
  • 1.2 kg
  • black mussels, scrubbed and bearded
  • 4
  • egg tomatoes, peeled, seeded and finely chopped
  • ½ cup
  • finely chopped flat-leaf parsley
  • 4 (500gm)
  • squid hoods, scored and thickly sliced
  • 3 (325gm each)
  • blue swimmer crabs, cleaned and halved
  • 450 gm
  • scampi, heads removed, cleaned and halved lengthways
  • 3 cups
  • fish stock
  • 110 gm (½ cup)
  • fregola (see note), roasted at 180C for 6 minutes
  • 600 gm
  • snapper fillets, skinned, pin-boned and cut into 3cm pieces
  • 1/4 cup
  • loosely-packed basil leaves

Method

  • 01
  • Heat oil in a large heavy-based saucepan or casserole, add garlic and chilli and cook over low heat for 1-2 minutes or until soft.
  • 02
  • Add clams, mussels, tomatoes and half the parsley and bring to a simmer, then cover and cook over high heat for 3 minutes or until clams and mussels open, then transfer to a large bowl, cover and keep warm. Add squid to pan and cook for 1 minute or until opaque, and transfer to bowl with clams and mussels. Add crabs and scampi to pan and cook for 3 minutes or until shells change in colour.
  • 03
  • Add stock and fregola to pan, bring to a simmer, then cook, covered, over low heat for 6 minutes or until fregola is just tender. Add snapper and cook for 2-3 minutes or until just tender. Return other seafood to pan, add basil and remaining parsley and cook, stirring, for another 2 minutes or until heated through.
  • 04
  • Divide soup among bowls, drizzle with olive oil and serve immediately.

Note Fregola is made from durum semolina pasta, which is rolled into irregular shapes, then roasted for a nutty flavour. Available from The Essential Ingredient and Enoteca Sileno.


At A Glance

  • Serves 6 people
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
a LeCreuset kitchen pack!

Win a LeCreuset kitchen pack thanks to new film The Hundred Foot Journey. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Fast summer recipes

recipes

Grilled squid (Pla meuk yang)

Fuss-free summer recipes

recipes

Baked swordfish with fennel, lemons and capers (Pesce spada al forno)

Fast autumn recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood

recipes

Sweet and sour tuna (Tonno agrodolce)

Sparkling cherry crush

recipes

Bullshot

Tequila and sangrita

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.