List of Ingredients
- 2 LB. of small reef fish, cleaned (e.g. redfish, mullet, zerri, cod)
- 1 LB. of fish stock
- 11 OZ. of mixed pasta
- 4 OZ. of tomatoes
- 4 of mullet fillets
- 4 of prawns
- 4 of shrimps
- 1 of squid
- 1 of cuttlefish
- parsley
- garlic
- red chili pepper
- salt
- extra-virgin olive oil
Method
To make this recipe for zuppa di pesce (fish soup) with mixed pasta, start by browning 1 clove of garlic in a saucepan with 3 tablespoons oil and a small piece of fresh red chili pepper.
Remove the seeds from the tomatoes and cut the fish fillets into cubes. Then add them to the saucepan with a handful of freshly chopped parsley. Cook for 2 minutes. Slice the fish and add them to the tomato with 200 g fish stock. Cook for 20 minutes and then mash all the ingredients for a creamy fish soup.
Clean the shrimp and prawns. Sauté the heads in a separate saucepan with 1 clove of garlic, oil, fresh red pepper and parsley. Brown for 2 minutes, then add 200 g more fish stock and cook for 20 minutes. Filter the ingredients through a sieve for a bisque. Next, you’ll clean the cuttlefish and squid.
Cut into very small pieces and brown in a saucepan with 1 clove of garlic, 1 tablespoon oil and red chili pepper for 5 minutes. Add 1 tablespoon chopped parsley, the fish soup and the bisque. Bring to a boil.
Boil the pasta in salted water until halfway through the cooking time indicated on the package. Then drain it and pour it into the soup until completely cooked. Serve the pasta and finish with the mullet, prawns and shrimp blanched in a pan.