Recipe for Fish Soup ( Zuppa Di Pesce Di San Giovanni) 
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Yield:
6
Ingredients:
Amount Ingredient
2 x green fennel tops
1/2 lt water
6 tbl olive oil
1 sm onion finely chopped
1 sm red chilli
4 x tablesproons tomato pulp
350 gm monkfish cut into 2.5cm chunks
350 gm John Dory cleaned filleted and cut into 2.5cm chunks
300 gm red mullet cleaned filleted and cut into 2.5cm chunks
100 gm octopus cut into 2.5 cm slices tentacles removed
100 gm squid cut into 2.5cm rings
100 gm cuttlefish cut into 2.5cm strips
12 x clams
12 x mussels
100 gm hrge prawns shelled
6 x scallops shelled
2 tbl fresh parsley chopped
Instructions:
Instructions: To make the fish stock take the fish heads and bones and place in a large pan with the fennel and the water.

Bring to the boil and simmer for 30 minutes.

Heat the oil in a large pan add the onion and chilli and fry for a couple of minutes.

Stir in the tomato pulp.

Add the chunks of monkfish John Dory red mullet octopus squid and cuttlefish to the pan and a litre of the fish stock and leave to simmer for 10 minutes.

Then add the clams mussels prawns and scallops and cook for a further 56 minutes.

Add the parsley and season with salt and pepper.

When dividing the soup ensure that it is done equally and fairly so that everyone gets a bit of everything!

If you prefer a thicker consistency add a very thinly sliced potato during cooking.

The San Giovanni restaurant in Casarza is where I came across this Ligurian specialty. The fairy queen of that kitchen Pinuccia is an ex fishmonger and knows the importance of freshness to a good fish soup. This soup is known locally as cacciucco. You need to use good tasty fish for this dish.

Serves 6

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