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Yield:
6
Ingredients:
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 Email this Recipe:
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