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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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 6 people

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