Zuppa di Pesciolini di Sco Glio

Name: Zuppa di Pesciolini di Sco Glio (Soup of Little Rockfish)
Cuisine: Europe
Ingredients: 3 peeled cloves of garlic; 1 kg (2¼ lb) rockfish; 3 peeled cloves of garlic; 1 handful of peeled and seeded plum tomatoes; 1 hot green pepper halved and seeded; olive oil; some green celery and parsley leaves; some green celery and parsley leaves; some fronds of fennel; some sprigs of basil; 1 bayleaf; 2 glasses of water; salt

Soup of Little Rockfish

Preparation info

Difficulty
Easy

Appears in

Honey from a Weed

By Patience Gray

Published 1986

About

If you have ever contemplated the bright eyes, the spines, the scales, the colours – rose-red, vermilion, bronze, black, viridian – of freshly caught little rockfish piled on a platter on a fishmonger’s stall and wondered what you’d do with them, this is what people in the Salento do:

Ingredients

1 kg (2¼ lb) rockfish
3 peeled cloves of garlic

Europe
Fish course
Pescatarian
Soup

Method

To deal with the rockfish, about 8-10 cm long, you need a pair of scissors. Each fish is carefully scaled and gutted, the spiky gills are snipped out, and the fierce little spines which are fins are removed with the scissors. This is rather fiddly. The fish are then washed.

The garlic is br