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FAST FOOD
Zuppa di pesce
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Serves
6
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½ cup
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olive oil, plus extra for drizzling
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4
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cloves of garlic, finely chopped
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1
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fresh birdseye chilli, finely chopped
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400 gm
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clams (vongole), soaked and drained
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1.2 kg
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black mussels, scrubbed and bearded
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4
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egg tomatoes, peeled, seeded and finely chopped
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½ cup
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finely chopped flat-leaf parsley
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4 (500gm)
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squid hoods, scored and thickly sliced
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3 (325gm each)
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blue swimmer crabs, cleaned and halved
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450 gm
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scampi, heads removed, cleaned and halved lengthways
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3 cups
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fish stock
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110 gm (½ cup)
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fregola (see note), roasted at 180C for 6 minutes
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600 gm
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snapper fillets, skinned, pin-boned and cut into 3cm pieces
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1/4 cup
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loosely-packed basil leaves
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1
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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.
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2
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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.
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3
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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.
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4
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Divide soup among bowls, drizzle with olive oil and serve immediately.
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RECIPE Pietro Porcu
PHOTOGRAPHY William Meppem
STYLING Heidi Moore
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