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

  • 4 mussels

  • 4 clams

  • 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

Buon appetite!