Zuppa di Pesce del Pescatore – Fisherman’s Soup
by Chef Pier Paolo Ruzzu, Esplanade Dunedin
This is a rustic Italian one-pot soup that is very simple to make. Like any great, simple dish the ingredients must be good and the method followed carefully.
150gm white fish, cut
120gm squid, cut into 2cms lengths
250gms tomato polpa
50mls EV olive oil
100mls white wine
6 basil leaves
½ clove thinly sliced garlic
salt and pepper
flat leaf parsley, roughly chopped
Start with a heavy flat pan that has a tight fitting lid. Place the pan on medium heat, add olive oil, mussels and clams. When they begin to sizzle add the squid. Cover with a lid and leave this for 2-3mins.
Add the white wine, basil, garlic, salt & pepper, after 1mins add tomato polpa. Cover until the polpa is heated through.
Add the white fish and cover again. Cook gently for 3-10mins or until the fish is done. At this stage you may need to add a splash of fish stock or water. Prepare the bruschetta.
4 slices of ciabatta
EV Olive oil
Brush each side of ciabatta with olive oil, toast on a grill
Divide soup between four warm bowls. Place the bruschetta on top of the soup and sprinkle with parsley